Some things have never successfully crossed the pond.
Thanksgiving, though celebrated in North America, has never caught on (for obvious reasons). There are always a few homesick Americans (or Canadians) who unsuccessfully go in search of a turkey and canned pumpkin to mark the day but we have not been part of that group. We have been to 1 Thanksgiving celebration in all the years we’ve lived here.
Black Friday, on the other hand, has made it big time.
I have no idea how long it lasts in the U.S. When we lived there it was still just the Friday after Thanksgiving. Not having the holiday as a marker the Europeans embraced the sale wholeheartedly and it goes on for weeks. Black Friday sales started a few weeks ago and will go on for a few more.
Because they go on so long the sales are not as big and the prices not slashed like in the U.S. One will not find people camping out in front of a store to be first in line when the store opens.
I never participated in a Black Friday shopping spree when I lived in the U.S.
Here – if chocolate is on sale I’ll be there!
Here’s a recipe alternative to roast turkey.
Click here to Pin Braised Chicken & RicePrint
Braised Chicken & Rice
This is an easy, whole chicken dinner. The chicken stays moist and flavors the rice and carrots
- Prep Time: 15 minutes
- Braising time: 2 1/4 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Braise
- 1 whole chicken
- 1 onion, chopped
- 6 medium carrots, sliced 1/4″ (.6cm) thick rounds
- 2 cups (16oz, 480ml) white wine
- 1 cup (8oz, 240ml) chicken broth
- 2 bay leaves
- 1 bouquet garni
- 1/2 tsp paprika
- 1 tbs olive oil
- 2 tbs cornstarch dissolved in 2 tbs water
- 1 cup (6.6oz, 190gr) Basmati rice
- 1/2 cup (4oz, 120ml) chicken broth
- Heat oil in a pot or Dutch oven large enough to hold the chicken.
- Add the chicken and brown lightly on all sides. Remove.
- Add onion and carrots and sauté 5 minutes, just until the onion starts to get tender.
- Place the chicken on top of the onion and carrots.
- Add the wine, broth, and herbs.
- Sprinkle chicken with paprika.
- Cover and simmer over low heat (you want small bubble breaking the surface) for 2 1/4 hours.
- 20 minutes before chicken is done start the rice.
- The rice
- Using a small ladle remove 1 1/2 cups of liquid from the chicken.
- Put it into a saucepan along with the rice and 1/2 cup additional chicken broth. Don’t worry if you get a bit of onion with the broth.
- Cover and cook over low heat until rice is done, about 16 minutes.
- To finish
- Remove the chicken.
- With a slotted spoon remove all of the carrots to a large bowl.
- Dissolve cornstarch in water.
- Turn heat up under the stock remaining in pot.
- When boiling, add cornstarch and thicken.
- Spoon the rice onto a platter.
- Slice the chicken and arrange on the rice.
- Add the carrots and serve, gravy on the side.
I used a 3lb (24gr) broiler/fryer which is perfect for 4 people (with a bit left) and has a lot of flavor when braised.
- Serving Size: 1/4 recipe
- Calories: 724
- Sugar: 6.4 g
- Sodium: 422.6 mg
- Fat: 25.5 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 56.5 g
- Fiber: 4.1 g
- Protein: 43.5 g
- Cholesterol: 120.9 mg
Keywords: braised chicken, chicken, carrots, rice
Earlier this week there was an astronomical event.
It was foggy here…..
However, I did manage to get some photos of the setting moon after the eclipse which I missed, of course.
And rising sun lighting up the fog.
Then the fog came back and it was another gray day.