Mar 17, 2011

Braised chicken and vegetable: one-pot one-stop wonder

A friend currently pointed out that my weekly blog has turned into a biweekly, maybe kind of post place.
Feels good to me missed and yet guilty to have not posted. But more importantly...


Thank you dear Subrashish (the obsessive blogger with a passion for interesting history  of 'stuff') for reminding me of what I love to do.

Return of the prodigal daughter (I am not very prodigal, am I?) is best celebrated with a simple hearty french dish that I have been making quite a lot. A simple chicken and veggie one pot wonder that h is perfect for spring. Has all the flavors of the retreating winter and the upcoming spring. But be aware, the wonder comes at a cost of no spices and and  hence you would need the freshest vegetables in town (dig rabbits dig). Who needs a whole lot of stuff when ingredients are nice and juicy. Fresh and creamy :)

Braised chicken and vegetable: one-pot one-stop wonder and leaves a spring in its wake

2-3 lbs of chicken. Bone in. You can leave the skin on. You can also use lamb for this one.
1 big onion. Coarsely sliced
A bunch of small carrots (not baby ones) with their tops intact and slightly trimmed
A cup of peas. Whole or just pods are fine
4-5 cloves of garlic minced
1 cup of chicken stock or hot water
1 big lemon. Zest and juice the lemons 
Olives (optional)

In a pot, heat oil. Add the chicken/lamb and brown on all sides. About 4 min on one side and 2-3 mins on the other. Add the onion, garlic, carrots, peas and mix well together. Add the hot water/stock slowly scrapping all the bits at the bottom. Bring to a boil. Then lower heat, add the zest and juice and let it cook covered on low heat for ~ 45 mins to an hour. Add olives and mix well. Let cook for another 10 mins.

Is delish with the new red potatoes of spring and gas of hearty Red :)

Spring is here!

Happy eating and healthy living!