I have a gourmet dinner to share with you today that takes about 30 minutes to whip up. With honey, white wine and shallots, this dish packs lots of flavor and is perfect for any weeknight (or weekend!) meal. Paired with a nice starch, such as noodles, rice or potatoes, this dish is warm, hearty meal that won’t leave you feeling like you ate a brick - enjoy!
Honey Glazed Chicken Thighs with Shallots in Red Wine Vinegar
You’ll need:
- 8 lean chicken thighs, skin removed (you can normally purchase these without the skin on – or make a request to your butcher)
- salt and fresh pepper
- 1/2 cup red wine vinegar
- 1 cup fat free chicken broth
- 1 1/2 tbsp honey
- 1 tbsp tomato paste
- 1 tsp butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 2 tbsp parsley
Rinse chicken and remove fat. Season with salt and pepper.
In a medium saucepan, combine vinegar, 3/4 cup chicken broth, honey and tomato paste. Boil until it reduces down to about 3/4 cup (about 5 minutes). Remove from heat and set aside.
In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown (about 6-8 minutes). Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft (about 5 minutes). Pour the honey/broth mixture over the chicken and add the wine and remaining broth (1/4 cup). Season with salt and pepper. Cover and simmer about 20 minutes until tender.
Garnish with parsley.
Serve with crusty bread, roasted potatoes, egg noodles with garlic and olive oil or brown rice.
Good morning and happy Monday!
Cold out there, huh? I think my teeth actually sported goosebumps this weekend.
But not to worry, I have the perfect recipe to warm your bones!
Spicy pulled chicken
This recipe is perfect for you worker bees out there (or those who simply don’t like to spend their time in the kitchen). You literally plop a bunch of stuff in the crockpot, and like magic, you are left with an incredibly flavorful bowl of goodness.
You’ll need:
- (1 1/2) lbs chicken breast
- 1 can (14.4 oz) can diced tomatoes with mild green chilies (like Rotel)
- 15 oz can black beans
- 1/4 cup chopped fresh cilantro
- 1 can (14.4 oz) can fat free chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (or more, if you like it extra spicy)
Now, here’s the easy part — simply put everything into the crock pot, besides the chicken. Stir it up nice and good. Now rinse your chiecken, season with a bit of salt and pepper and place on top of the “stew.”
Set the crock pot for 10 hours on low, or 6 hours on high, depending on when you’d like to chow down.
About 30 minutes to an hour before serving, uncover and remove the chicken breasts.
No one said it was pretty.
Using two forks, shred all the chicken.
Return to the crock pot and stir.
Again, no one said it was pretty.
Spoon some of the mixture into a bowl, take your spot on the couch, cozy up with a blanket and eat to your heart’s content.
Serving suggestions:
- Serve on top of rice
- Garnish with cheese and scallions
- Serve alongside crusty, buttered bread
- Eat it straight up
Enjoy!
Good morning! Remember how I was gloating about how I was a rockstar in the kitchen last week? Well I totally was.
But that’s not to say I didn’t have any help. Like this incredibly simple, but oh-so-delicious recipe. One of our favorites this year! The combination of lemon and feta is good, but the oregano really takes it over the top.
And did I mention there’s only 6 ingredients? Enjoy!
Lemon Feta Chicken
- 8 skinless chicken thighs
- juice of 1 lemon
- 2 tsp garlic powder
- 3 tsp oregano
- salt and fresh ground pepper
- 1/3 cup feta cheese, crumbled (or more!)
Preheat oven to 375°.
Trim all fat off chicken. Rinse under water and pat dry. Next, season chicken with salt, pepper, oregano, garlic powder and lemon juice. Place in a roasting pan and bake for about 35 – 40 minutes. Once the chicken is cooked, remove from the oven and sprinkle liberally with feta. Return to the oven for 5 minutes, until cheese has started to melt.
Serve with a fresh salad or some oven roasted asparagus.
You’re just going to have to trust me when I say that this dish is worth making — just doesn’t photograph well. Give it a try for yourself!
