Thursday, November 9, 2017

Pam's Braised Chicken Thighs

It's been so long, I'll bet you thought I don't even cook any more!  Well, I do, it just isn't....memorable? inspiring? I don't know, it just isn't.

But last week, I found Pam's recipe for braised chicken thighs.  Of course, I had to change it, because I'm not a one-pot kind of girl.  So here's my take:


8 boneless, skinless chicken thighs
olive oil
salt & pepper to taste
1 onion
2 carrots, sliced thin
2 cups vegetable broth
1/4 cup water whisked with 2 tbsp cornstarch
2 cups red seedless grapes
1 cup rice (I used Royal Rice blend)
1/2 tsp salt
2 cups water

In a large skillet, heat the olive oil, add the onion, and brown the chicken thighs on both sides.  Remove from the pan, add the vegetable broth (or 2 cups water plus 2 tsp vegetable base), and heat to a boil, stirring to loosen the browned chicken and onion bits from the pan.  Add the water/cornstarch mix, and stir together until thickened.  Stir in the carrot, add the chicken back to the pot, and cook until the chicken is done.  Meanwhile cook the rice with salt and water for about the last 20 minutes of the chicken's cooking time; add some butter when it's done if you wish (but that is absolutely not necessary with this chicken sauce).  Add the grapes to the chicken mixture for the last 5 minutes of cooking, just enough time to heat them through.

Pam's way is easier, but mine is good for those of us who don't like our foods to touch.  This was so good that I've actually made it twice, and it's on the schedule for Pre-Thanksgiving week.  Yes, that's a thing.  And, yes, I've begun making the schedule.  And, yes, I will be cooking 2 Thanksgiving dinners.  Updates soon.

Meanwhile, Happy Thursday, everyone!  Stay warm!


Faye Lewis said...

I can go for this dish, and what a pretty plate.

Big Dude said...

I've been craving some sort of fried chicken.

Pam said...

Yum! I think it looks amazing.