These may push you out of your comfort zone - chicken thighs and cabbage are not staples around my house. But that's good for us, right? Don't fret too much over ingredients you don't have. I am not going out and buying celery seed. I've got some celery salt that's probably 10 years old, but it will do!
Get Yo' Man Chicken (recipe is from Food Network)
- 2 tablespoons olive oil
- 6 chicken thighs, skinless
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1 medium onion, sliced
- 1 cup chicken stock
- 1/2 cup white wine ( I recommend Sauvignon Blanc, not Chardonnay. Buy a bottle and freeze 1/2 cup portions in a baggie for future use) ((if you'd like to skip wine, substitute more chicken stock and add 2 Tb. vinegar))
- 1 (14.5-ounce) can crushed tomatoes in thick puree
- 1 teaspoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 tablespoon lemon-pepper
- Hot buttered rice
- 2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Braised Cabbage and Carrots
- 1/2 large head green cabbage
- 4 slices extra-thick bacon, cut into 1-inch squares
- 1 cup water
- 2 tablespoons Smash Seasoning, recipe follows
- 1 (10-ounce) bag baby carrots
- Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist.
Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. [To save an hour, place cabbage in a large bowl, cover with water, microwave for about 10 minutes, drain water and then add to bacon.]
Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
- 1 teaspoon cayenne
- 1 teaspoon celery seed
- 1/2 tablespoon lemon pepper
- 1 tablespoon garlic powder
Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.