I decided to bake
holiday cookies this year. I must admit,
I am not the best baker so the cookies I baked are very very simple. Chocolate chip, White chocolate chip,
molasses and tonight I was going to try thumbprint cookies. I think you get my drift. I can cream together eggs, butter and the dry
ingredients but that is the extent of it.
The cookie baking got my “creative’ juices flowing and I thought I would try to put my cooking without a recipe skills toward preparing dinner. I started by placing chicken thighs in a skillet with some olive oil so that they would brown. I seasoned them with garlic powder, onion powder, salt and pepper. To deglaze the pan, a term I learned in my cooking class I used apple cider. Deglaze means adding a liquid to a pan to get the particles that have gotten stuck to the bottom of the pan through roasting, sautéing or sweating to release. Deglazing adds a great flavor to the dish. I could have used wine or chicken broth but I chose apple cider because I was going for a sweet and savory combination. After the thighs were browned I removed them from the pan. I cut up a medium onion and two small apples. I sautéed them in the same pan I cooked the thighs in. I didn't want to waste the natural juices and seasonings that were still in the pan.
Delish! I got good ratings from my resident food critics. Best part was that is was easy to just throw together. Hope you like it.
Just to sum things up you will need
4 chicken thighs
1 medium onion
2 small apples (I used gala)
1/2 cup of a full bodied apple cider
1/4 cup brown sugar
1/2 - 1 tsp. dried basil
Salt and pepper
Olive oil to coat the pan
The cookie baking got my “creative’ juices flowing and I thought I would try to put my cooking without a recipe skills toward preparing dinner. I started by placing chicken thighs in a skillet with some olive oil so that they would brown. I seasoned them with garlic powder, onion powder, salt and pepper. To deglaze the pan, a term I learned in my cooking class I used apple cider. Deglaze means adding a liquid to a pan to get the particles that have gotten stuck to the bottom of the pan through roasting, sautéing or sweating to release. Deglazing adds a great flavor to the dish. I could have used wine or chicken broth but I chose apple cider because I was going for a sweet and savory combination. After the thighs were browned I removed them from the pan. I cut up a medium onion and two small apples. I sautéed them in the same pan I cooked the thighs in. I didn't want to waste the natural juices and seasonings that were still in the pan.
I added about 1/4th of a cup of brown sugar, 1/4th of a cup of apple cider( to deglaze again) and a shake of dried basil and some salt and pepper to taste. Then I poured the apple/onion mixture onto the chicken and baked the dish at 350 degrees for about a half hour to forty five minutes. I served the finished product over Quinoa, my new favorite grain.Delish! I got good ratings from my resident food critics. Best part was that is was easy to just throw together. Hope you like it.
Just to sum things up you will need
4 chicken thighs
1 medium onion
2 small apples (I used gala)
1/2 cup of a full bodied apple cider
1/4 cup brown sugar
1/2 - 1 tsp. dried basil
Salt and pepper
Olive oil to coat the pan
No comments:
Post a Comment