Razorblogger


Sauteed Chicken Thighs with Garlic Sugar Snap Peas, Onion and Mushroom

Well… this is a dish that can be made hundreds of times across the net. This dish was kind of back and forth with my wife and I. She wants it to be perfect because she is pregnant. (“No- I want it to be GOOD because I’m pregnant.”) I try my best every time and this dish can be completed easily if the plan is carried out accordingly:

What do you need??

5– Medium sized potatoes
1– half onion (white)
6– Organic Chicken Thighs Trader Joes Preferred 
1– Cup Flour
2– Ounces of Coarse Salt (Margarita Salt) of course!!
1– lbs of Sugar Snap Peas (best when found at a local Farmer’s Market)
2–Ounces of  cooking Sherry
1–Tbsp of Corn Starch
1–Tbsp of Minced Garlic
2–Ounces of Butter
Olive oil
Salt and Pepper to taste

Preparation:

Cut onion through root and stalk while exposing the layers. Core out the middle to help save your eyes. The Sulfuric Acid in the core does a number to you every time this step is skipped.

Sugar Snap Peas (Spoiler Alert)- get those spines out of those darn things. Made a mistake by taking out the spines after blanching. This caused some to be edible, but the rest were extremely hard to eat. This fibrous quality leaves much to be desired texture-wise.

Cut mushrooms into quarters or leave whole (as preferred)

Cooking:

First things first.. Preheat the oven 400 degrees. Brush the potatoes lightly with olive oil and roll them in coarse salt. Medium sized potatoes cook 25-30 minutes. Be sure to place them directly on the oven rack and do not wrap in aluminum foil. Tip Foil traps the moisture inside and gives the spuds a steamed texture. Give them a squeeze to see if they are done, or you can also use a fork if you don’t have (as my son would say) “sand paper” hands.

Heat pan and add olive oil. Salt Chicken on both sides and sprinkle flour then knock off excess. Place in hot large pan and repeat until pan is full. Let the chicken seal and receive some color. Once the chicken is browned place in glass dish to go into oven.

Once chicken is in pan and cooking it is time to take out a smaller pan. Heat and add some oil. Add half onion and salt. Wait a few minutes and add quartered mushrooms. Salt.. Yes salt love it not too much, but throughout the dish a little at a time is optimal. Wait a few minutes and add a small dash of minced garlic. Once the onions have gone clear it is time to pour the small skillet over the awaiting chicken in the glass pan. Cover with foil and 350 degrees in the oven for 15-20 mins. Cutting through the biggest two pieces is a great way to see if the chicken is done.

The Sugar Snap Peas are great when they are blanched (boiled then put in ice bath) then sauteed to crisp up. My wife asked me tonight how I know when to put them in the ice bath. Well the best way is to know once they start turning color they are around half way done, then they become bright then color fades if left in hot water too long.  That is it that is when they are ready for an ice bath. This bath will stop the cooking process and be ready to crisp. Heat pan with olive oil and add the small amount of butter. Try a few to know when they are done. and voila dinner is ready

Oh by the way just found an extra potato that no one ate. That is all me with some fresh avocados on top Yum. Man I love living in California>>>!!

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