This will be a quick and dirty post, listing my steps as pictures, with what I was doing in the photo captions. It was pretty straightforward and took about a half hour total. Here we go....
|First I minced 4 cloves of garlic, sliced a half of a large onion, and chopped about 6|
or 7 dates. I put it all in a pan with probably a tablespoon of safflower oil,
and some salt and pepper. Then I started to cook it down over a medium flame.
|Next, I tossed in a mostly full container of pre-sliced baby bella mushrooms,|
and let it continue to cook down.
|Then I took out the veggies, added another half tablespoon or so of oil,|
and put in 6 chicken thighs.
|I browned the thighs on both sides.|
|Now comes the wine, which had been sitting around in the fridge for a bit.|
|As you can see, by now the pan could use some serious deglazing.....|
|....which I accomplished by bringing the wine to a boil|
and scraping the bottom of the pan with a whisk.
|Once the pan was deglazed, I put the chicken back in....|
|....and dumped the previously cooked veggie right on top of the chicken.|
|Finally, I decided, why not throw in a sliced apple?|
|I stirred it in and let the whole thing simmer for somewhere around|
10-15 minutes, until the chicken was cooked through,
at which point I uncovered the pan and let the sauce thicken a tad.
|This is what it looked like all plated up on a bed of white rice.|