I haven’t been cooking much at night. My wife has been working late, so things I’ve cooked on Sunday tend to last all week. Hell, sitting in the fridge now is a picnic roast, a handful of chicken thighs, and what’s left of a store bought chicken. And I’ve been eating on them all week.
But now that tax season is over, I’ll have my wife back and with her a reason to cook dinner.
There’s nothing I like better than an easy, one pot meal. The master of this kind of cooking has to be Jaques Pepin. I pretty much learned to cook from his PBS series back in the day. I really admire a dude that can lay down good food with little more than some pots, a good knife, and maybe a grater. You may notice, this is about all Gordon Ramsay uses as well.
This one is a chicken stew, that I added my own touch. What you’ll need:
- 4-6 Chicken thighs, depending on size – skin removed s
- An onion, chopped
- Mushrooms – some.
- A handful of green onions, chopped rough
- One or two Sweet Potatoes – depending on size, peeled, cut into big chunks
- a few cloves of garlic chopped up.
- 2 tsp Tarragon
- 2 tsp Poultry Seasoning
- White Wine – about 1/2 cup (I don’t measure this, I eyeball it)
- Olive oil
Get your saute pan hot. I use an All-Clad one. Pour in olive oil. Be generous. Salt and pepper the thighs.
Place the chicken bottom side down and brown for about 8 min. Flip it to the skin side, brown. When it’s done, flip back. Add onions and green onions, mushrooms, seasonings, and garlic. Add wine and scrape any brown bits off the pan. Add some water until the liquid is 1/2 way up the thighs, and add the sweet potatoes.
Turn heat to low, cover, and have a glass of wine.
About 20 mins later, or so the potatoes will be soft and the chicken is tender.
What comes out, is magic.
Inspected By Pat 