Tonight's chicken dish

[rootofnewt]

Heat some olive oil in a pan. Add an onion, garlic, crushed red pepper, and sauté until you remember what you're doing. Toss in a small red sweet pepper and a hot hungarian wax pepper (both chopped). One apple, peeled and chopped. . . I used an Albemarle Pippin. Add a pound or so of boneless/skinless chicken thighs. Cook for a few minutes, then add a couple of glasses of white wine. Stir in some dried sage and thyme, along with a few sprigs of fresh rosemary. Add a bit of salt and pepper. Bring to a boil, and cover. Simmer for 30 minutes.

Uncover. Add a teaspoon of fennel seed. Season with more salt and pepper to taste. Reduce liquid until it's just about gone.


Boy accuses me of buying wine according to the bottle. That would explain why tonight's wine was Goats Do Roam. I like whimsy. It's sweetish and fruity. It really brought out the flavor of the apples and fennelseed. The chicken dish was quite rich. It would go nicely with wild rice or brown rice, but we just had leftover greens and roots soup.

Comments

[krasota.livejournal.com]

Fennel tastes similar to aniseed and licorice.

[crazypumpkin.livejournal.com]

Bleh!
Think it would turn out decent without the fennelseed? I might just have to try it. Sounds like it has enough other spices to give it a food flavor.

[krasota.livejournal.com]

It would be fine. I just wanted something different. ;)