07-02-17_chicken.jpgWhy did this recipe call out to me? I always have a can of artichoke hearts in my pantry, and I always have frozen peas in my freezer. This recipe comes from the January 2007 issue of Gourmet. I made the full 4-serving version, with hopes of luscious leftovers, and this was true. The recipe specifies the use of chicken thighs with skin and bones, but my Food Coop provider of organic chicken parts had only the skinless and boneless available at the time. So by using these instead, I did without the lovely chicken skin fat and browning that it provides. But just as well, I had the nice dark meat which needed to cook for nearly the full 25 required minutes without the bones in place.

Instead of using a half cup of white wine, I actually used peach juice (isn’t it obvious I’ve got a two-year-old in my apartment?). And instead of chicken broth, I used vegetable broth.

The resulting sauce was thick and delicious, the meat silky and flavorful. Dave suggests this be served on some egg noodles (a great idea). My aforementioned two-year-old, upon tasting this dish, exclaimed “Mmmm. Nice!”

RECIPE: a very easy way to make a new look for chicken
if you give yourself the hour to cook, everyone will eat happily together
juicy (chicken) and sweet (peas)

Next, I’ll dip back into the November 2006 issue of Gourmet, for “Penne with Butternut-Sage Sauce.” Meet me here on Friday, March 16, to see how it goes.