Monday, January 2, 2012

The holidays are officially over....

I was back at work today and our tree is down and the decorations are all packed away. I am ready to get back to a routine and start cooking healthy food. I've been wanting to try this recipe from the SF Chronicle from Jacques Pepin. Tonight seemed like the night-back to the routine, back to chicken and vegetables, no more Christmas decorations. Here's the link: in an article by Amanda Gold before Christmas regarding cookbooks. This is from Essential Pepin.

Chicken Thighs With Wine & Yams my way

~1 tablespoons extra virgin olive oil
4 chicken thighs, skin removed
1 small red onion, chopped
12 medium mushrooms, cleaned and halved
2 small yams or sweet potatoes, peeled and quartered
1 cup dry white wine
4 large garlic cloves, peeled, cored and pressed
kosher salt and freshly ground black pepper

Heat the oil in a large skillet. Add the chicken pieces and saute over medium-high heat until browned on all sides, about 10 minutes.

Add the onion and cook for 1 minute. Add the mushrooms, yams, wine, garlic, salt and pepper. Bring to a boil, cover, reduce the heat, and simmer very gently for about 20 minutes. Remove the lid and cook another ~15 minutes until chicken is cooked through and yams are soft.

This was a comfort food dish and warm and satisfying. The mushrooms, onions and yams were delicious in the winey sauce. Mike and I both enjoyed this dish and I also drank some white wine with it. Thank you Jacques, enjoy!

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