You know what's really tasty though...the Lima/Butter Bean Puree up there that looks like mashed potatoes. But it's butter beans mashed up with vegetable stock, garlic cloves and scallions. YUM!!! Simple and Yum! Actually this whole meal is healthy, simple and YUM! How many more times can I say YUM?
This is it!
All that tastiness is right here.
OH! Make a double batch because this doesn't make much and your partner will take most of it and only leave a tiny tablespoon for you. Seriously.
I'm guessing anyway.
So take your butter beans, put them in a pan and add the vegetable stock and the sliced, not minced but sliced, garlic cloves.
Heat for 3-4 minutes until hot and then drain.
Mash the beans, then season with pepper. Stir in the chopped scallions and more vegetable stock.
ACK! I said it AGAIN!!
Okay, let's start with the Chicken in Red Wine now...here's the fixins for that.
DO NOT buy cheap $5 wine for this dish. I tend to use Apothic Red when I cook, it's full bodied and adds a great dimension to dishes. It's around $10 a bottle.
So chop up your onion into wedges, thinly slice the garlic, and cut the red pepper into strips...I also halved the olives.
Oh, by the way...did ya notice my new pretty purple cutting board? I think I got it at HyVee for maybe $6 or something.
So anyway, sear the chicken breasts in olive oil in a pan until browned on both sides. Then remove from the pan and set aside.
Add the onion and garlic to the skillet and cook for a few minutes, stirring frequently.
Okay, next return the chicken to the skillet with the red bell pepper strips and the stock and the wine.
Season with pepper.
Now this recipe does not call for salt so you will need to add salt at the end, just before serving.
Bring to a boil, then reduce heat to simmer and cover.
this doesn't look like it's anything special but something about that broth and wine and garlic slices with the olives is simply divine.
Okay, plate up the meal with some steamed broccoli and the Lima/Butter Bean Puree...
You will need to add some salt at this point. But look at that chicken!
It's so smooth tasting, definitely not what Tim and I expected at all.
Nothing was overpowering and the flavors melded
so wonderfully, very smooth.
The wine, broth, olives and beautiful onions...Mmmm.
See, I didn't say Yum.
And those potatoes...
I mean Butter Bean Puree...such a nice complement to the subtlety of the Red Wine Chicken!
And much more nutritious and healthier than white mashed potatoes.
Okay, I just HAD to show one of the pictures and recipe from this cookbook...this is Lentil and Asparagus Quiche. Look how simple yet beautiful this is!
Okay guys, that's all I got for now.
I will say the next posting may be the absolutely deee-licious fish tacos I made last weekend.
Oh my gosh, be still my heart, and every other cliche there is....in other words...
YUM YUM YUM YUM!!!!
Talk at ya next time!
Have a great weekend!!!
Stay out of jail though :) No, seriously. Stay out of jail.
Oh! Here's the recipe...
Chicken in Red Wine
From Glycemic Index Cookbook 2010 edition, Gina Steer, Sian Lewis and Charlotte Watts
Courtesy of www.turnkeyqualitycars.com
4 skinless, boneless chicken breasts
1 tsp extra virgin olive oil
1 onion, cut into small wedges
2-3 garlic cloves, thinly sliced
1 red bell pepper, seeded and cut into thin
1 ¼ cup chicken stock
2/3 cup red wine
1 tbsp black olives, pitted (I also halved
1 ½ -2 tbsp corn starch (Angie forgot this and it was fine)
1 tbsp chopped fresh flat leaf parsley
Freshly cooked broccoli, to serve
LIMA BEAN PUREE
10 ½ oz canned lima or butter beans, drained and rinsed
2 tbsp water or vegetable stock
2 garlic cloves, crushed
4 spring onions, trimmed and chopped
2-3 tbsp vegetable stock
1. To make the Lima Bean Puree, place the lima beans in a non-stick pan with the water and garlic cloves. Heat for 3-4 minutes, or until piping hot, then drain. Mash, then season with pepper. Stir in the 4 trimmed and chopped scallions and the stock.
2. Heat the oil in a large
non-stick skillet and sear the chicken over medium heat until browned all over.
Remove and set aside.
3. Add the onion and
garlic to the skillet and cook over medium heat for 3 minutes, stirring frequently. Return the chicken to the skillet together with the red bell pepper strips, the stock, and the red wine. Season with pepper to taste.
4. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 15 minutes, turning the chicken over halfway through the cooking time. Add the olives and cook for an additional 3-5 minutes, or until the chicken is thoroughly cooked.
5. Blend the cornstarch with 3 tablespoons of water to a smooth paste. Stir into the skillet and cook, stirring, until the liquid thickens. Sprinkle with the parsley and serve with
the lima bean puree and broccoli.