Here’s what pulled me into the recipe for “Bourbon Chicken,” Babble: chicken thighs and -- wait for it -- not bourbon, but Southern Comfort. I don’t currently have any bourbon in my pantry, but I did have a bit of Southern Comfort to use up. And use it I did. I hit a home run with this recipe -- we all loved the well-seasoned chicken stew: not too sweet and with just the slightest tang.

I chopped boneless, skinless chicken thighs and marinated them for 4 hours. My chosen vinegar was white-wine vinegar. I stir-fried the chicken pieces in a skillet for 4 minutes, until browned. After that, the stew needed 30 more minutes to simmer and thicken. I did serve this over brown rice and garnished with scallions, which were the perfect complement here. This chicken was right-on and you should definitely try it.

I was also glad to indulge in the “Avocado Mashed Potatoes with Caramelized Garlic,” from Angie’s Recipes. This mash was tangy, thanks to the inclusion of 3 Tbsp. yogurt, and smooth. My youngster ate it too. The real treasure here was in the “caramelized garlic.” No duration of roasting was necessary; instead, you brown 1 1/2 Tbsp. sugar and 1 1/2 Tbsp. butter in a small skillet for less than 3 minutes. Then, add the peeled garlic cloves and brown them in 3 minutes. These were crazy! Sweet and appealing. I wanted more!

Remember, in your metric conversion, to use 1/3 cup of milk when you mash your avocado and potato. I added 1 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Amuse yourself with this recipe.

PRICES
Boneless Chicken Thighs (2.01 lbs.) = $6.81
Russet Potato (.66 lb.) = .55¢
Avocado (1) = $1.16

RECIPES: chicken stew is perfect and easy, potato mashed with avocado is whimsical
PREP TIMES:
chicken marinates for a few hours, but cooks in 30 minutes; the potato mash can be cooked and assembled in 30 minutes too
TASTES: Southern Comfort (or, try bourbon!) and brown sugar are the sweet and soy sauce, ginger, garlic, and vinegar are the tangy coating for flavorful chicken-thigh meat; speaking of “tangy,” yogurt gives the avocado/potato mash a tart kick, while caramelized garlic cloves steal the show

Next time, I’ll make a vegetarian meal, once again revisiting chef Yotam Ottolenghi. I’ll prepare his “Mushrooms with Salsify and Barley.” Also, I’ll make “Garlicky Mashed Sweet Potatoes,” from the November 2008 issue of Vegetarian Times -- because I want to caramelize more garlic! Come back to my site on Monday, March 21, to see my meal.