Sunday, October 7, 2012

Chicken with White Wine and Vegetables

It was Foodie’s turn to cook this week.  In the background of the photo you see a  woman in a LBD and a strand of pearls…that would be me.  I normally do not dress so formally for our little gatherings but I had a work function to attend and came straight to dinner from work. But the looooong day concluded perfectly when we sat down to enjoy this delicious concoction of chicken, herbs, wine and vegetables. 

What I have not told my dear readers before this writing is that Architect and Mr. Architect planned a trip to Kathmandu and were boarding a plane the night after our dinner.  Kathmandu is the largest city and capital of Nepal. There is evidence of ancient civilization through archaeological digs in this city nestled among some of the world's ten tallest mountains, including Mount Everest.  It will take the daring duo about 24 hours to travel 7604 miles to their medieval destination and to give you an idea of just how far that is, please see below:

While there, they will hike and camp in the mountains, quiet their minds and bodies in yoga and meditation classes, explore the historic city and outside trade markets, and take a elephant taxi ride through the jungle in search of rhino, monkey, deer, antelope, crocodile and perhaps the ever-shy tiger (I hope the tigers aren't hungry). We can’t wait to hear all about their adventure and see some amazing photos.  I am following on Instagram with the hope of a paparazzi preview.  More on this when she returns.

Well, I don’t know about the tigers but we certainly were hungry as we sat down to enjoy the meal that Foodie prepared.

Chicken with White Wine and Vegetables

8 chicken thighs
Salt and pepper
Herbs de Provence
Olive oil to coat the pan
1 onion, chopped
2 peppers, chopped
8 oz sliced mushrooms
1 cup white wine
I can of chopped tomatoes
Capers, to taste
Olives, to taste
Zucchini, cut into batons

Season the chicken with salt pepper and herbs de provence.  Brown the chicken thighs in olive oil and remove from the pan. Add the onion, peppers, mushrooms and let soften a bit.  Add white wine, chopped tomatoes, capers and olives.  Return the browned chicken to the pan, cover and let simmer for about 20 min. Add zucchini for another 5 minutes. Served over brown rice.

It was Architect’s turn to bring dessert…we were delighted by and thoroughly enjoyed her contribution of Klondike Bars…she had more important things on her mind, like packing for a two- week trip half-way around the world!  Safe travels, dear friends.

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