Peter,
I really hate to ask this, esp since I have recently come to adore pinot
noir. But, what could I use as a substitute for the wine (to make this dish
for kids)? I realize the alcohol burns off, I'm just afraid they may not
like the strong flavor.
Thanks!
lucy

"Peter Aitken" > wrote in message
. com...
> "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
>