Cook With Me's Blog

Eat Fresh!

Tuesday’s Lunch 03/05/2013

Tuesday’s Lunch was Rosemary Chicken w/Chippoline Onions and Mushroom. Served with Basmati Rice.

Ingredients:

8 Chicken Pieces (I prefer bone in, skin on but you can do boneless/ skinless too)

12 – 14 Chippoline Onions (Peeled and left whole)

1/2 lb. Mushrooms (Cleaned and quartered)

1/4 cup Canola Oil

Sea Salt (or Kosher Salt)

Fresh Cracked Black Pepper

Adobe

 

Equipment:

Oven Safe Skillet

Oven mits

Tongs

A large platter

Knife

Cutting Board

 

Instructions:

Pre-heat oven to 400 degrees.

Fresh Chicken is seasoned with Sea Salt (or Kosher Salt), Fresh Cracked Black Pepper, and Adobe.  Just a little Canola Oil is added to an oven safe skillet, heated until hot.

Add the Chicken skin side down until golden brown. Turn to the other side once skin side is brown.

Add Chippoline Onions. let them brown and turn.

Take the Chicken and Onions out of the skillet and add the mushrooms.  Then place the Chicken And Onions back in the skillet on top on the mushrooms.

Place the skillet in the pre-heated oven for about 20 to 25 minutes or until clear juices run from the Chicken when pierced with a fork or knife.

Remove from oven and served.

 

How I Cook Basmati Rice

 

Ingredients:

–       1 Cup Basmati Rice

–       2 Cups water and 2 tablespoons of water

–       2 hits of Extra Virgin Olive Oil

 

Equipment:

–       A medium Dutch Oven w/lid

–       Wooden Spoon

–       Strainer

–       Medium Bowl

 

Instructions:

Start water to boiling or medium heat.  While water is starting boil, place the uncooked rice in the bowl and fill the bowl with water until it covers the rice.  Let the rice sit for a moment or two.  Use your hand or spoon to gently stir rice around in the bowl until the water becomes cloudy.  Use the strainer to drain the rice.  (This will remove some of the starch from the rice.)

When the water in the Dutch Oven comes to a boil add Olive Oil.  Then add the rice and stir.  Place the cover on the Dutch Oven and reduce heat to simmer.  Simmer for 20 minutes exactly.  After 17 minutes add the 2 tablespoons of water and return cover and cook for the remaining time.

Once the full 20 minutes have passed remove the Dutch Oven from the heat and let stand for about three more minutes.  Add a little butter if desired, then serve.

 

Advertisements

March 8, 2013 - Posted by | Let's Talk Lunch, Side Dishes | , , , ,

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: