It’s always a bit of a conundrum in January, I am definitely feeling the urge to eat lighter and healthier after the holidays; at the same time when it’s seven degrees outside my body, heart and soul want warm comfort food. So I made this last night and the best thing was it only took about 45 minutes (prep was about fifteen). My version of Mediterranean Chicken thighs:
4 Chicken thighs, with salt and pepper
4 cloves of garlic, chopped
1 onion, cut in half, each side sliced length wise
1 bunch of kale, torn into roughly 3 inch pieces
2 TBL vegetable oil, olive oil is going to smoke too much here
2 TBL wine
about ¾ cup chicken stock, more if needed
½ to 1 cup flavor mixture ( I had a container of olives, eggplant and mushrooms from an olive bar but it would be just as tasty if you used black and green olives from the fridge with the last of that pesto jar or maybe sun-dried tomatoes, or artichoke tapenade, you get the picture. I do think the olives are key and after that it’s wide open).
In a large Skillet heat veg oil on med- high heat, sear chicken on both sides, remove from pan, set aside, turn heat down, drain most of fat leaving a couple of table spoons. Add garlic and onions to pan and saute for 2-3 minutes until soft, toss in kale and stir thoroughly to coat with fat, add wine, stir again. Nestle chicken thighs skin side up into the pan, remembering to add any juices from the plate, add chicken stock until it just comes up to the chicken (you don’t want it over the skin. Reduce heat to simmer, cover and cook for 25 -30 minutes. Uncover, poke your flavor mixture in around the chicken, basically stirring without moving the chicken. Cook uncovered for another ten minutes. Serve over rice or polenta. Delicious!
I am delighted to announce that our new ice machine was installed today. Our old one died on us two weeks before Christmas and we spent the holiday season scurrying around town buying ice, horrible really. So tomorrow fish will rest beautifully on our own ice!
Here’s what’s coming tomorrow (take note of the Smelt!)
Best way cook smelt, dredge in flour mixed with salt and pepper, fry in about a half inch of oil, make a big ol’ pile of crispy little fish!
- Icelandic Arctic Char
- Canadian Smelt
- Alaskan Cod. Frozen at sea
- Scottish Salmon
- Grey sole
- 10/20 Dry Scallops
- 16/20 Wild Gulf Shrimp
- Pemaquid oysters
|Day of the Week||Lunch Special||Soup Special||Dinner Special|
|Monday||Hot spice rubbed Salmon sandwich on a soft roll.||Clam Chowder||Italian meatloaf|
|Tuesday||meatball sub||Broccoli Cheddar Ale||Shrimp Scampi|
|Wednesday||Grilled Ahi tuna steak sandwich||Lobster Bisque||Salmon Cakes with Caper mayo|
|Thursday||Bahn Mi, Vietnamese chicken sandwich||Chicken and Sausage Gumbo||Shrimp Quesadilla|
|Friday||Braised pulled BBQ Beef with apple and onion slaw!||Fish Chowder||Chef’s choice!|
See you at the Store!
The Uncommon Market
The Store Worth Walking To