Sunday's Supper/Marukan Chicken

Yes, it's me, a real post!

This winter has been very quiet blog wise, but full of so many other adventures. Sadly, I have allowed blog posts to slide. A friend whom I met through the blog sent a note yesterday, "just checking on you!" Funny how something like a quick note can have such a huge impact. And so, I'm back :)

I do have a soup recipe to share. I'll post it later this week, but I just have to share this recipe with you! It is not my own invention, and I can't remember how I found it, but I am SO glad that I did. While my diet is basically a vegetarian diet, and one that tends to be even vegan, from time to time, I will make a chicken dish. My husband tells everyone that he is vegetarian by proxy, in other words, he eats what I cook ;) So, from time to time, I give in and give him a treat. 

Now, doesn't this look amazing?!!!

This is a picture that I took of my finished dish, and trust me, it's as delicious as it looks.

The recipe calls for bone in chicken thighs. I used boneless, and I don't think it affected the outcome in the least bit. I also used 6 oz. of dried apricots rather than the 8 oz. that are called for. I had most everything on hand, except for the olives. With all the grocery store shortages, I thought that I might not get what I wanted. What I found, and felt worked perfectly were Mezzetta Pitted Castelvetrano Italian Olives. 

*A note;
Do not leave out the apricots! I know the combination of ingredients sounds a bit strange, but it all works. My husband had seconds, and wanted more, but there was dessert :)

Marukan Chicken with Apricots and Olives

1 hour 30 minutes

6 Servings

1/2 Cup

Marukan Seasoned Gourmet Rice Vinegar

1/4 Cup + 2 Tbsp

Olive Oil

1 tsp

Thyme, dried

8

Chicken Thighs, bone-in

To Taste

Kosher or Fine Sea Salt

To Taste

Black Pepper

1

White Onion, cut in half then sliced

4 Cloves

Garlic, minced

1 1/2 Cup

Low Sodium Gluten Free Chicken Broth

4

Bay Leaves, small

8 oz

Apricots, dried

2 Cups

Sicilian Olives, pitted and smashed

For Garnish

Paprika

For Garnish

Parsley chopped

Instructions;

Combine Marukan Seasoned Gourmet Rice Vinegar with 1⁄4 cup olive oil and thyme. Set aside. Remove the skin and excess fat from the chicken thighs and season generously with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or stock pot over medium-high heat. When the oil is hot, add the chicken, in batches, meaty side down, and brown well on both sides, about 4 minutes per side. Remove the chicken from the pot, add the onion along with a big pinch of salt and pepper, and cook, stirring occasionally, until the onion is soft and beginning to brown, about 5 minutes. Add the garlic and cook, stirring for 30 seconds. Add the vinegar mixture to the pot and cook, scraping up the browned bits on the bottom of the pan, for 1 minute. Add the chicken broth and bay leaves, stir to combine and cook for 3-4 minutes or until the sauce is just beginning to thicken slightly. Add the apricots and olives, stir to combine, and nestle the chicken thighs into the mixture. Cover the pot and cook for 40 minutes. Remove the lid and cook for another 15 minutes. Sprinkle the top with paprika and chopped parsley and serve with rice, quinoa, or cauliflower rice.

Recipe Credit: Simply Gluten Free

You can find a printable version of the recipe HERE

 This is a company worthy dish. I really think you'll love it. There are lots of interesting recipes on the Marukan website, so check  them out :) 

Hope you are all well!
Rhonda

Sunday's Supper/Chicken Pot Pie With Puff Pastry Crust

My husband tells people that he's a vegetarian by proxy, in other words, he eats what I cook :-) I think he may want people to feel sorry for him, but actually, it's worked out rather well as when he goes in for his yearly checkup, the doctor tells him that if all of his patients were like the 2 of us, he wouldn't have a practice! But, from time to time, I do feel a little sorry for him and make a none vegetarian meal. He's like a kid in a candy store...beyond excited!!
As I've shared in the past, I love the blog Design Sponge. It's just a well of great information and inspiration. From time to time, they do an article on a chef, or just share a recipe that sparks my interest. My husband absolutely loves chicken pot pie. If I'm out of town and he's on his own for supper, he is very likely to head to the store and buy a frozen pie. In my opinion, not the best. so when I saw this recipe, I decided to treat him to a lovely homemade chicken pot pie. He was in heaven!
Below is the pie featured on the Design Sponge blog. It does look great! You can find the original recipe HERE.  

Since the recipe calls for frozen puffed pastry, the pie is really quite easy to put together.  
As usual, I made a few changes, actually, just additions. The recipe calls for 2 Idaho potatoes, or as my grandmother always called them, Irish potatoes. I used only 1 potato and added a rutabaga turnip. I love the sharper taste of the rutabaga, and I especially like how it blends with the other vegetables. I also added a half pound of baby portobello mushrooms.   

Above is a picture of Chef Shields' pot pie ingredients, and below you see mine. The mushrooms were added after I cooked the onions, carrots and celery. In the picture below, I have yet to add the chicken. 

The addition of the rutabaga turnip was perfect and I liked the added color. 

So now an apology is in order as I completely forgot to take a picture of my pie before my husband tore into it. At least you can see that it was a hit! 

Be sure to add salt and pepper to taste. If you look closely, you'll see that I used quite a bit of black pepper. 
The recipe makes up quite a large batch of the filling for the pie. So much so that I had enough to freeze for a second pie. The dish that you see above is a fairly large size casserole bowl. 
The pie is so lovely when it comes out of the oven. This would make for a wonderful meal to serve for a casual at home dinner with friends. Pair it with a salad and I think all will be quite satisfied. Just a great comfort meal.  
If you give it a try, I hope you enjoy it as much as my husband did!
Rhonda
BTW, in case you are wondering about what I ate, I chopped up extra vegetables for me, and basically followed the recipe except using a vegetable stock. So more vegetables and no chicken. The recipe will adapt easily to a vegetarian version.