It's sort of like a personal Iron Chef. Every day!
Tonight we had a variety of undesignated ingredients. By that I mean we had some vegetables, potatoes, chicken parts, sausage, rice and some red wine.
Perfect for a French country sort-of hearty winter chicken dish. Winter? It's 70 degrees (21 C)! Oh, well, here's the blueprint:
1 package chicken thighs, about 6
1 box fresh mushrooms
1 Knorr chicken stock cube, or whatever you have
1 cup red wine
some Andouille sausage, or whatever you have
Saute the chopped onion in a little EVOO and toss in the chicken. When the chicken is browned add the rest of the vegetables, chopped, the wine, some salt and pepper and herbs that you like. A bay leaf would be OK.
Add enough water to just cover the vegetables, bring to a boil and simmer for 90 minutes. Check the liquid level every 30 minutes or so and add water if it gets too low. Thicken with a little cornstarch in water before serving.
Quick, EZ-2-Prepare and tasty. A great combination.
Hat tip to Chef Helen for this great meal.