"sf" > wrote in message
...
> On Sun, 19 Jun 2016 17:41:19 -0700, "Cheri" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > Flanken style short ribs braised in red wine.
>> >
>> > I just added whole mushrooms to it and it will go for another 30-60
>> > minutes. I plan to serve it on a bed of soft polenta and will saute
>> > some spinach to go with it.
>> >
>> > --
>> >
>> > sf
>> Your meal sounds really good.I made braised chicken thighs with green
>> olives
>> and garlic, rosemary roasted potatoes, and carrots. I made a cherry
>> cheesecake for dh's dessert because that's what he wanted. Hey, it's
>> Father's Day.
>>
>
> Do you have a recipe link for those chicken thighs? I'd have to leave
> the olives out, because hubby hates olives - other than that, it
> sounds great. That cherry cheesecake sounds great too. My niece
> makes the mini versions for parties.
>
> --
>
> sf

I used the basics of this recipe from Lidia Bastianich, but change it a bit
with more garlic and rosemary than is listed and fewer thighs. I also don't
have Cerignola olives just green olives I have on hand. Her recipe calls for
browning chunks of Yukon Gold potatoes in the frying pan after the chicken
has been removed, and then braising together, but I prefer to roast the
potatoes separately. The thighs are really good, nothing fancy, but good.

12 medium chicken thighs (about 4 pounds)

1 teaspoon kosher salt, plus more for seasoning

Flour, for dredging

Vegetable oil, for browning

3 tablespoons extra-virgin olive oil

6 garlic cloves, crushed and peeled

1 1/2 cups pitted large green olives, such as Cerignola

4 sprigs fresh rosemary

3 tablespoons red wine vinegar

1/2 cup dry white wine

1. Season the chicken thighs with 1 teaspoon salt. Spread the flour on a
rimmed plate, and lightly dredge the chicken thighs on all sides, tapping
off the excess. Heat a large shallow Dutch oven (or a very large skillet)
over medium-high heat with 1/4 inch of vegetable oil. When the oil is hot,
add the chicken, skin side down. Brown well on both sides, about 10 minutes,
and remove to a plate.

2. discard the oil from the pan

3. Return the pot to medium-heat, and add the olive oil. Add the garlic.
Once the garlic begins to sizzle, add the olives and rosemary. Once they are
sizzling nicely, let them cook for a minute or two to bring the flavors
together, then add the vinegar. Boil until the vinegar has reduced away,
then add back the chicken. Pour in the wine, adjust the heat to a simmer,
and cover. Cook until the chicken is almost tender, 20 to 25 minutes.

4. Uncover, and simmer rapidly, turning the chicken occasionally, until it
is tender and glazed in the sauce, about 15 minutes. Remove the garlic
cloves and rosemary sprigs, and serve hot.