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! 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!
The Mister, Bean and I had an incredible weekend — no plans whatsoever, just playing, relaxing and lots of laughing
Yesterday the Mister and I spent a good chunk on the evening going through all our photos over the past 6 months, sorting and archiving them on our big computer. Re-living each little moment made me once again realize just how lucky I am to be living my life. I truly could not ask for anything more and the Mister and I are SO blessed to have each other. Together + bean, we really do form the most perfectest little family I could have ever hoped and prayed for.
After such a blissful weekend, I knew getting back into the swing of things this Moday would be a little challenging. To make things easier for myself, I threw together tonight’s dinner yesterday evening. All I’ll have to do tonight is pop it in the oven and wait
If you are also running on a time-crunched schedule, or simply just want less time in the kitchen after work, I suggest you do the same.
The recipe is super easy.
You’ll need:
2 packages of white mushrooms (sliced)
3 gloves of garlic, minced
rosemary
extra virgin olive oil
4-6 chicken thighs (boneless and skin removed) — I’ll use leftovers for lunches
salt + pepper
Layer mushrooms at the bottom of a roasting pan. Toss with minced garlic, a drizzle of olive oil and a good pinch of rosemary. Next, layer chicken thighs on top of mushrooms and drizzle with olive oil. Top with additional rosemary and some salt + pepper. Cover and stick in the fridge until you are ready to cook.
If cooking immediately, place on the center rack of a 400 degree oven and bake for 45-55 minutes, uncovered.
Hope you are all having a terrific Monday. What are you back-to-work/Monday cooking tips that help you ease back into the work week with limited time in the kitchen?!
Bean says, whatever you’re cookin, don’t forget your veggies!
