My second recipe comes from the same cookbook, Rachael Ray's 30 Minute Meals 2. I chose it both for its simplicity (perfect for a night when I have minimal time at home before running off to a meeting) and for its homage to French cooking. I'll post photos later - it is simmering on my stove as I type this.
Chicken and Vegetable Potage
Makes 4 servings
4 boneless, skinless breasts (I used chicken thighs, as that was what I had on hand)
Salt, to taste
3 carrots, peeled and cut on an angle into 1/2 slices (I used "baby" carrots, as I'm really lazy)
3 ribs celery, peeled and cut on an angle into 2 inch pieces
2 small to medium onions, cut into 1 and 1/1 inch chunks (I sprinkled onion powder instead, as I'm lazy)
**New potatoes - a handful, cut into quarters** - this was my own addition, as I had them on hand and potatoes are one of the few foods that have never let me down, so I like to show them love (you can omit, if you want)
1 bay leaf, fresh or dried
4 sprigs thyme
2 cups dry white wine (thank you to my party guest who left a bottle of white behind last weekend!)
Water to cover
Chives and/or parsley as garnish
Season chicken with salt. Arrange pieces in a deep, large skillet. Cover chicken with carrots, celery, onions and potatoes. Add bay leaf, thyme, white wine and water to cover the veggies and chicken. Place over high heat and bring to a boil. Cover, reduce heat to simmer and cook, 20 minutes. Remove bay leaf and thyme. Adjust salt to taste. Arrange chicken and veggies in shallow serving bowl and cover with some of the broth. Garnish with chives/parsley. Serve with crusty bread (if wheat is your friend).
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