After what may have been one of the warmest Septembers on record, it’s finally getting cold here in Vermont! (And as I write this, it’s snowing rather hard outside!) Which means all I can think about is making soups, stews, bread, anything that will warm the kitchen and my soul.
With this in mind, I started creating a recipe for dinner in my head during the week: a braised chicken dish with tomatoes, white beans, lots of garlic, a touch of cinnamon, and tangy Kalamata olives; also something that could be slow cooked so I wasn’t hovering over the stove for the entire evening, too. I set to work one night as we were watching the movie “Love and Mercy,” which is fantastic movie if you haven’t seen it!
When The Eater of the House asked what was for dinner earlier in the day, I didn’t have the recipe completely sorted out so I described this dish as “sort of a chicken cacciatore.” “With pasta?!” he asked excitedly. “Um, no.” He frowned. I think serving pasta when you already have beans in a dish is odd because that gives you two carbohydrates. But of course, you can serve this with pasta, rice, or just on its own like I did.
I think Chicken thighs are the most forgiving piece of meat out there; you can cook as long as you like and it almost never dries out. Braised with the tomatoes and beans, I was able to go back and watch the movie while dinner simmered on the stove.
This dish turned out just like I had hoped it would; warm and spicy beans with lots of garlic, tender chicken, and briny olives. Plus it’s all cooked in one pan! If you find you have leftover beans but no chicken, just add a little cheese and warm for lunch the next day. It will be delicious!
4 skinless chicken thighs
5 large cloves of garlic, minced
¾ cup red onion, diced (or half of a large onion)
1 Tablespoon extra virgin olive oil
28 oz. canned diced tomatoes
½ teaspoon ground cinnamon
1 ½ cup small white beans (I used navy)
¼ cup Kalamata olives, halved
Chopped parsley (optional)
1. In a large skillet, warm the olive oil, When it gets shimmery, add the chicken and cook until is golden brown, about 3-4 minutes each side. (Note: The chicken won’t be fully cooked.) Place on a plate to rest.
2. There should be some olive oil and fat left over from the chicken in the skillet, but if there isn’t, add a little bit more oil. Add the onions and garlic, cook at medium heat until they are translucent. Stir in the beans, tomatoes, and cinnamon. Add the rested chicken and bring to a boil. Reduce heat, add the olives, and let everything simmer for about 30-40 minutes, or until the chicken is done. Top with chopped parsley, if you have some on hand.
MVK’s *Like* of the Week: Oprah Now Part Owner of Weight Watchers!
Imagine my surprise the other morning as I’m on www.weightwatchers.com and see a photo of Oprah. I just happened to go to the website when the company made their biggest announcement in years: Oprah has joined forces with the company, purchasing a 10 percent stake and serving as a Board member! The company has been faltering financially in the last year and they’ve decided to bring in the big guns.
As a WW graduate, I think this is phenomenal news; just like she did for books, my hope is having the Oprah name will encourage people to join and get healthy. The company said while it will continue to focus on weight loss, its mission also will focus on an all-around healthy and happy life.
You can read more about the deal here.