Tonight I decided to concoct a totally random meal employing my fun and much-loved method of "what's around and needs to be used up or is leftover from other recipes?" Having no idea what to call it, because I am guessing it's pretty unique, we'll just go with: Miscellaneous Chicken Dinner.
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. |
It was pretty gosh darn yummy, although, I do think I could have used a bit more salt and pepper. I will probably add that when I eat the leftovers for lunch later this week.
