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.


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




Oven Safe Skillet

Oven mits


A large platter


Cutting Board



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



–       1 Cup Basmati Rice

–       2 Cups water and 2 tablespoons of water

–       2 hits of Extra Virgin Olive Oil



–       A medium Dutch Oven w/lid

–       Wooden Spoon

–       Strainer

–       Medium Bowl



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.


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

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