So, she asked “now that the Borders is closed, where do we
go to buy books?” I answered that “there
is a not as conveniently located Barnes & Noble about five miles
away.”
And off we went.
I share this exchange because it is reassuring that others believe, as I do, that all the technology in the world will never replace the smell and vibe of a bookstore.
Not that I don’t like technology. You are, after all, reading this blog.
So she acquired a new dictionary, and as much as I tried to
resist, temptation devoured me and I acquired a new cookbook for $7.98 called Simple Suppers, available in the bargain
book section. The back touts that the book “is invaluable, providing great straightforward recipes suitable for any
occasion, whether it’s a simple speedy supper or a delicious meal suitable to
entertain friends.” Well that would be
me…..on Wednesday night.
So, I’m flipping through the book – that has a picture of
each recipe – and I pause at page 166 eyeballing a chicken recipe keeping in
mind that it was my turn to cook this week.
I always fret plan days in advance when it’s my turn to cook.
The ingredients are pretty basic and there are only three
steps in the preparation process…this is looking promising.
I decide to make this dish from the newest in my now
overwhelming collection of cookbooks.
Lemon Chicken with
Potatoes, Rosemary & Olives
Ingredients
8 skinless, bones chicken thighs1 large lemon
½ cup extra virgin olive oil
6 garlic cloves, minced
1 large onion, peeled and sliced thin
A bunch of rosemary
6 medium potatoes, peeled and cut into bite size pieces (I used Yukon Gold)
Salt and pepper
1 jar of pitted Kalamata olives
Directions
Preheat the oven to 400° Place the chicken in a shallow
baking dish large enough to hold all of the ingredients. Zest the lemon rind onto the chicken and
squeeze the juice of the lemon over the chicken. Toss to coat and let sit in the refrigerator
for 10 minutes. Meanwhile, cook the
potatoes for 5-7 minutes in salted water, drain and put aside.
After 10 minutes, add the olive oil, garlic, onions and half
of the rosemary sprigs to the chicken mixture.
Toss gently and refrigerate for 20 minutes. After 20 minutes, add the potatoes to the
chicken mixture and toss gently. Roast
the potato and chicken mixture in the oven for 45 minutes. Replace the rosemary sprigs with fresh
rosemary, add the olives and cook for another 5-10 minutes. Garnish with fresh rosemary…I forgot this
step.
This dish, accompanied by roasted asparagus, was simple, but
delicious. We also had an arugula salad
served in the lovely traveling salad bowl and a delicious Malbec from Argentina . For dessert, we had fruit cobbler with vanilla
ice cream fresh whipped cream.
Foodie, once again, came to my rescue and assisted with a knitting problem. Hopefully, I'll have some significant progress to share on my current project this weekend.
Foodie, once again, came to my rescue and assisted with a knitting problem. Hopefully, I'll have some significant progress to share on my current project this weekend.
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