I wanted to make something quick, easy and flavorful for dinner and since Trollston wasn't going to be home until after 9 I wanted something on the lighter side aswell. I had been looking at pictures earlier in the day and came across a picture of a chicken dinner that my mom had made and it stayed on the brain for the day. So, I made a spin off version of her masterpiece. .and let me tell ya it was a masterpiece to still be in my phone gallery lol! Our sunshine Diane McHugh across the pond might like this
What you need:
4 chicken pieces..I used boneless skinless.
1 medium onion diced
1 tomato diced
1 stalk of celery diced
1/2 yellow pepper and 1/2 red pepper diced
6 med mushrooms or 3 large ones sliced thin
1 small carrot diced
1 glob of minced garlic
1/2 cup of tomato sauce(not ketchup ) if you have some in the fridge
1 good size glob of chicken Better than Boullion chicken stock
Salt and pepper
Chili powder
Garlic plus
4 chicken pieces..I used boneless skinless.
1 medium onion diced
1 tomato diced
1 stalk of celery diced
1/2 yellow pepper and 1/2 red pepper diced
6 med mushrooms or 3 large ones sliced thin
1 small carrot diced
1 glob of minced garlic
1/2 cup of tomato sauce(not ketchup ) if you have some in the fridge
1 good size glob of chicken Better than Boullion chicken stock
Salt and pepper
Chili powder
Garlic plus
What you do:
Season chicken with salt and pepper, chili powder and garlic plus and fry on medium heat with a dab of olive oil. Don't forget to Season the other raw side once you put it into the pan. Once both sides are seared add a splash of water to deglaze the pan the add your diced veggies. I pulled the chicken up on the top of the veggies and let the veggies cook down on med heat. Put a lid on the pan for 10 to 15 min to cook the chicken through then turn the heat down and rest the lid half off to let the steam out so everything can reduce down to a nice thick Ragu.
When the sauce has very little moisture left you should be good to plate it up. A nice helping of the Ragu with chicken on top with some parmesan plained on top with a dollop of sour cream to smooth it out.
I was happy with how this turned out..it was packed with flavor and healthy.. for you lucky bastards that can carb it up..some nice crusty bread would be a nice accompaniment. Enjoy!
Season chicken with salt and pepper, chili powder and garlic plus and fry on medium heat with a dab of olive oil. Don't forget to Season the other raw side once you put it into the pan. Once both sides are seared add a splash of water to deglaze the pan the add your diced veggies. I pulled the chicken up on the top of the veggies and let the veggies cook down on med heat. Put a lid on the pan for 10 to 15 min to cook the chicken through then turn the heat down and rest the lid half off to let the steam out so everything can reduce down to a nice thick Ragu.
When the sauce has very little moisture left you should be good to plate it up. A nice helping of the Ragu with chicken on top with some parmesan plained on top with a dollop of sour cream to smooth it out.
I was happy with how this turned out..it was packed with flavor and healthy.. for you lucky bastards that can carb it up..some nice crusty bread would be a nice accompaniment. Enjoy!
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