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Koren Grieveson, Chef de Cuisine, avec (Chicago)

Submitted by adminpha on Mon, 11/28/2011 - 4:20pm
in
Yield: 
8 to 10 servings
Ingredients: 
  • 10 boneless, skinless chicken thighs whole or cut into strips (your choice)
  • 10 red bliss potatoes cut in half
  • 3 carrots, peeled and rough chopped
  • 2 standard cans of whole peeled tomatoes
  • 1 white onion, rough chopped
  • 1 can low sodium chicken stock
  • 3 tablespoons canola oil (or other cooking oil)
  • 3 cloves garlic, chopped or sliced
  • 1 bay leaf
  • Juice of half a lemon (optional)
  • Side of rice (optional)
Instructions: 

Slice the chicken into ½ inch strips or leave whole – your preference.

In a sauce pot, add the cooking oil – once it starts to smoke, add the chicken and cook until browned.  Flip the meat and sear for another 5 minutes.  Remove the chicken and drain the oil, then add the vegetables to the pot, scrapping up all the bits from the bottom of the pan.

Once the veggies start to sweat, add the canned tomato and chicken stock.  Bring to a boil and turn down to a simmer then return chicken to the pot.  Check seasoning, add the fresh lemon juice if using at this point.

Simmer until the chicken thighs are tender, approximately 30-40 minutes.  The reduced liquid should be somewhat thick due to the potato.  Serve with rice and fresh herbs.

 

Submitted by adminpha on Mon, 11/28/2011 - 3:40pm
in
Yield: 
10 servings
Ingredients: 
  • 5 apples
  • ¾ head of celery
  • ½ cup light mayo
  • 2 oranges, peeled and sliced (juice reserved)
  • 3 tablespoons chopped chives
  • 1 cup toasted nuts, such as peanuts (optional)
  • 1 cup raisins
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
Instructions: 

• Evenly slice apples and celery about ¼ of an inch thick
• Place in a bowl and combine with mayo, orange juice (about ½ cup), extra virgin olive oil and salt and pepper to taste.  Add chives, nuts and raisins and mix until well tossed. Plate and finish with more chopped chives.

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