Sunday, March 6, 2011

Fools Rush In

I rode home from work today in the pouring rain and got completely soaked. Duh, not winning. I immediately thought, pizza-pizza! for dinner. But I got a push-back from P, so I had to come up with plan B. Sundays can be brutal in busy retail and we just started a major sale, so I wanted some rewards when I got home. But I succumbed to reason and agreed we really don't need to be eating pizza. So I whined a bit and then took a shower to come up with ideas. I had chicken legs thawing. Then I remembered Ina Garten had made a 40 Garlic Chicken dish one time that looked fabulous. But I can't be bothered with recipes tonight. I need hot food going down quickly! So I thought to do a Reader's Digest version by memory. In other words without all the hullabaloo and just down to the chase. Git Er Done!

Basically I seasoned the chicken, seared it in a Dutch oven both sides, pulled it out of the pan. Then added onions and tons of cloves of garlic, let that cook for about 5 minutes, then added white wine. After that reduced a bit I added chicken stock. The chicken went back into the pot and I brought that to a boil, covered and put in the oven to braise for about an hour. Done.

Isn't it great but don't you absolutely hate it when your mate starts talking sense when you're all weak and just want to eat bad things? I know I would've regretted it but I could have been shoving several nice hot slices of extra cheese pizza in my face right now. Instead I'm thinking of steaming carrots. I pray for days when P is weak and wants fast food or pizza. I have no will power. I will be right there suggesting larger sizes, supporting him in his time of need.

So, now I'm on to the quick sides, which will be carrots and broccoli rabe. I steamed the carrots until tender and then browned up a pat of butter and just a teaspoon of brown sugar - tossed them around on high heat and added a pinch of salt. Super good! I also steamed the broccoli rabe and finished that with a big squeeze of lemon, extra virgin olive oil and a little Parmesan cheese. A tortilla to sop up the braising sauce and the visions of stringy cheese have all but vanished.

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