Thursday, November 10, 2005

One bright spot

Cranberry-Sauced Chicken Thighs
Minutemeals 3 Ways To Dinner Copyright 2002

3 tablespoons butter
4 large (roaster-size) skinless, boneless chicken thighs ( 1 1/3 to 1 ½ pounds total weight) I used smaller thighs than this
1 teaspoon herbes de Provence or dried thyme I used thyme
salt and pepper to taste
1 medium onion
1 can (8 ounces) jellied cranberry sauce
1 cup fat-free reduced-sodium chicken broth
1 to 2 tablespoons balsamic vinegar

1. Preheat the oven to 450 degrees F.
2. Melt 1 tablespoon of the butter in a heavy medium ovenproof skillet over medium heat. Season the chicken thighs with ½ teaspoon of the herbes de Provence and salt and pepper. Place the thighs in the skillet and lightly brown on both sides, about 3 minutes.
3. Transfer the skillet to the oven. Bake the thighs for 10 minutes or until cooked through and the juices run clear, or until a meat thermometer inserted into the thickest part registers 160 degrees to 165 degrees F.
4. While the chicken is baking, chop the onion.
5. Melt the remaining 2 tablespoons butter in a medium skillet. Add the onion an remaining ½ teaspoon herbes de Provence and cook, stirring, until the onion is slightly softened, about 2 minutes.
6. With a fork, partially break up the cranberry sauce. Add the cranberry sauce, chicken broth, and 1 to 2 tablespoons balsamic vinegar to the skillet. Cover and bring to a boil, then reduce heat to low and simmer, stirring, until partially reduced, about 5 minutes.
7. Transfer the chicken thighs to a serving platter and cover loosely to keep warm.
8. Add the cranberry sauce mixture to the skillet used to cook the chicken and stir to incorporate the juices and browned bits. Season with salt and pepper. Pour the cranberry sauces over the chicken.

Raisin Couscous
Minutemeals 3 Ways To Dinner Copyright 2002

1 box plain or flavored couscous (enough for 4 servings)
¼ cup dark or golden raisins

Prepare the couscous according to the directions on the package.(I prepared it using low-sodium chicken broth.) If using unflavored couscous, season with salt and pepper. When the water is fully absorbed, fluff with a fork and stir in the raisins.

Well, what can I say? The chicken wasn't bad but it wasn't something I would ever make again. I've made a recipe with onions and raspberry jam that's similar but better. This didn't have much eye appeal either.

The chicken was just so-so but at least I discovered couscous. Not that I've never heard of couscous before but I don't recall ever making it . It was so fast and simple and the raisins played off of it so nicely. I just caution that couscous is dangerous in the hands of a 22-month old.

This cookbook is supposed to contain gourmet meals in 20 minutes or less but even though I used the small chicken thighs, it still took much longer. The larger thighs the recipes called for would have taken even longer.

1 comment:

iBeth said...

Mmm these sound yummy. What a great idea for blogging! I am happy to have found your site.