GaryвЂ™s cooking class
Just last week I attended a cooking class given to me as a Christmas present by Christopher and Tammy. I learned some new things. Now to all of you people out there that cook all the time these things may not be new.
I learned that unless you buy your seafood straight from the pier that you get fresher deep-sea fish frozen than thawed in the store. I discovered what a traditional demiglace is along with what to do with a puff pastry. I learned that you donвЂ™t have to cut your carrots and potatoes into nice 3/4вЂќ cubes to cook them. And you can just guess at how much a pinch of spice is and you donвЂ™t have to measure everything exactly. I was told something about which apples are good to bake. The only name I can remember is Granny Smith. Just use nice firm hard apples they wonвЂ™t mush up when you bake them. I also learned what to do with a buttered cartoucheвЂ™.
From the recipes I was given, I think all gourmet meals must be prepared with wine. And that whatever wine you use for cooking you wouldnвЂ™t want to drink.
I did not get this recipe from the class. I was looking for something easy to fix and found this one. This is a great way to prepare some of those extra farm yard birds you have standing around. If you donвЂ™t want to go that route just go to your local grocer and get the following ingredients. I used chicken breasts instead of thighs.
Drunken Herbed Chicken
This easy to assemble dish makes for an enticing dinner. Slowly simmering to perfection, the warm, pleasant aromas of onion, garlic, and white wine and fresh herbs announce a delicious meal. The slow cooking method allows the flavors to fully develop, producing tender, succulent chicken every time.
Serves 4 – 6
8 skinless chicken thighs (about 41/2 lbs)
1 tsp salt
1/2 tsp freshly ground black pepper
2 TB olive oil
1 large yellow onion, thinly sliced
8 cloves garlic, peeled and thinly sliced
1 lb carrots, peeled and cut into 1-inch diagonal pieces
1 cup Chardonnay or dry white wine
11/4 cups chicken broth
1 tsp fresh rosemary leaves, coarsely chopped
1/2 tsp fresh thyme
1 dried bay leaf
1/3 cup green onions, white and green parts, diagonal sliced
2 cups cooked brown rice
Preheat the oven to 350В°F.
Rinse the chicken thighs and pat dry; sprinkle with salt and pepper. Heat the olive oil in a heavy 5-quart Dutch oven over medium-high heat. Place the chicken in the hot Dutch oven and sear each side until just browned, about 3 minutes. Transfer the chicken to a plate and set aside.
Add the onion to the Dutch oven and sautГ© until soft and golden, about 6 minutes. Add the garlic and carrots, and sautГ© 2 minutes more. Add the wine, chicken broth, rosemary, thyme and bay leaf, stir to blend. Add the thighs and their juices back to the Dutch oven, and spoon carrots mixture on top. Cover, and place the pot in the preheated oven and bake until the chicken is tender, about 1 hour. Serve with brown rice and garnish with chopped green onions.
Per Serving (626g-wt.): 610 calories (170 from fat), 19g total fat, 4.5g saturated fat, 71g protein, 28g total carbohydrate (3g dietary fiber, 6g sugar), 280mg cholesterol, 910mg sodium