Sunday, February 10, 2013

Frogs, shelves and sticky chicken...

Hey!!!  So yesterday I attended a free class on "frogs" at the "Cradle of Forestry".  It was very interesting and I learned about the various frog species in our area and their habitats. I also "won" a frog sounds CD.  You can listen to the "Gray's Tree Frog" here ~ one of my favorite Summer sounds.  
  Maybe the saying should be "a frog in hand is better than two in the bog" ~ I need to get better at drawing frogs.
 So this week's theme for the "2013 Project 52" Flickr group was "on the shelf".  I decided to showcase my little shelves of collectibles over my sink.  Click on the link and you can read all about each item and where it came from.  My little shelves of love!
Everyone is wanting the "Sticky Chicken" recipe, so here goes:
Ingredients:
2 lbs. boneless/skinless chicken thighs, trimmed well [I don't like chicken fat at all, so I cut off just about all of the fat.  If you don't mind the fat, feel free to leave some of it on]
Cavender's  All Purpose Greek Seasoning
Bragg Liquid Aminos
Garlic Power
 1 Red Bell Pepper, 1 Yellow Bell Pepper and 1 Green Bell Pepper [diced]
1 Medium/large Purple Onion [diced]
Olive Oil [this olive oil is really really good]
2 cups Chicken Broth [maybe more, see below]
2 tablespoons All purpose Flour
 *Note* ~ the beer is not an ingredient for the recipe, just part of my Friday Night cooking school regimen :)
Directions:
In a bowl, combine trimmed chicken thighs with Cavender's, Garlic Power & Bragg Liquid Amino.  Coat well - use your judgement as to how much to use.  I use a pretty good amount of Cavender's [probably about 2 teaspoons] and slightly less Garlic Powder [about 1 teaspoon] and just enough Bragg's to get it nice and coated and have the spices stick good.  Set aside:
 Heat Olive Oil [about a tablespoon...enough to coat bottom of pan good] in a fairly large skillet for a couple of minutes and then toss in the peppers and onion to saute'
Cook the veggies until tender [really, as long as you like.  I like my veggies to start getting a little browned and caramelized, which can be achieved by covering while cooking, but leaving a small opening for ventilation]...stir often to keep from sticking.  After the veggies are done to your liking, wisk together 2 cups of chicken broth and 2 tablespoons of flour and pour over veggies
stir until heated well and gravy starts to thicken, then toss in the chicken
cook until chicken is done [about 15/20 minutes], stirring occasionally.  If your gravy seems to thick, you can always add a little more chicken broth to thin it.  That's it!  I cooked up a big mess of Kale to go with it
  and seved it over steamed rice.  
 So yummy!  And, it's even better the next day!  If you cook it up, let me know how much you love it ~ enjoy!!! 

love and peace always ~ Kathy

"I refuse to believe that trading recipes is silly.  Tuna fish casserole is at least as real as corporate stock." ~ Barbara Harrison

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