"Lucy" > wrote in message
m...
> Okay, gang.. this is in regards to the thread "The demise of cooking as we
> know it?"
> I am requesting that all the nice folks who DO cook from scratch, even
> after working all day, kindly post some of your favorite weeknight
> recipes.. that you cook from scratch, of course. Why? So that newbies like
> myself can learn from you.. rather than hear how superior you all are
> What do you say, guys.. put your keyboard where your mouth is?
> lucy
> (Tone is impossible to read on here.. I'm not being sarcastic, just
> sincerely wanting to learn something besides how great everyone here
> cooks)
> lucy
>
>

I made this just last night.

6 meaty chicken thighs, rinsed, skinned, and patted dry
1c diced onion
1/2c diced celery
1/2c diced carrot
1 or more cloves garlic, sliced
4 TB olive oil
1c dry white wine (pinot blanc, pinot grigio, soave, etc.)
Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's Herbs
de Provence mix).
S&P

In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove
from pan. Heat the remaining oil in the same pan and add the veggies and
cook over medium heat, stirring now and then, until soft and just starting
to brown. Add the wine and herbs and return the chicken to the pan. Add S&P
to taste, cover, and simmer slowly for 30-35 minutes. Serve over pasta.

Peter Aitken