Once again we are cooking with the weather and not with the seasons.
Things are looking up, however. We had sunshine almost all afternoon today. I have hopes that the yellow leaves on my onions and the barely-grown acorn squash will turn green again once the ground dries up and they have a bit of sunshine.
Do leaves do that?
I know they can go from purple to green (my tomatoes did that after I planted them – they needed some food) but I don’t know if they can change from yellow to green.
We have to wait and see.
In the meantime, if you have a cool, rainy spring night, try this chicken.
Braised Chicken Thighs, Yogurt Sauce
Total time: 40 minutes
- 4 chicken thighs, skinned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 red pepper, roughly chopped
- 1/3 cup green olives, cut in half
- 4oz (120gr) mushrooms, trimmed, sliced
- 8oz (240gr) tomatoes, peeled, chopped, juices reserved
- 1/2 cup (4oz, 120ml) white wine
- 1/3 cup Greek or plain yogurt
- 1/2 tsp thyme
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
- Heat oil in medium nonstick skillet over medium-high heat.
- Add chicken thighs and brown on both sides, about 5 minutes.
- Add onion, pepper, mushrooms, garlic and sauté 5 minutes longer.
- Add wine, tomatoes, juices, thyme and stir to combine.
- Turn the thighs once or twice to coat with sauce. Cover, reduce heat and simmer 15 minutes.
- Add olives and simmer 5 minutes longer.
- To finish: Remove thighs to a small platter.
- Dissolve cornstarch in water.
- Increase heat under sauce, add cornstarch and stir until thickened and clear.
- Remove from heat and stir in yogurt
- Spoon over chicken thighs and serve.
We had a wedding anniversary last week.
We both forgot.
In all the years we’ve been married, mon mari has never bought flowers for me.
He does, however, often swipe them for me.
He hates to see lovely flowers be unappreciated, and if the owners aren’t around we might as well enjoy them, right?
He brought this bucketful home the other day.
He wanted some cuttings as well so there were a lot.
This was our kitchen that evening for dinner. There were a few more here and there.
My first husband used to bring me long-stemmed roses all the time. That marriage only lasted two years.
We’re a bit past that….