Braised Chicken and Artichokes

I can't believe January is almost over already, the month has flown by. Today I will share another recipe from Sunset Quick Cooking for Two, my Goodwill score.



You really don't need a lot of ingredients for this meal, but it has a lot of great flavor and textures.


You need some mushrooms, chicken thighs, chicken broth, marinated artichokes, tomato paste, onion and balsamic vinegar.


Look at that awesome onion, I just love food.


Slice it up


I get my chicken from the Asian market so its not always perfectly cut thigh meat, which is totally fine with me.


Instead of oil, you want to put some of the artichoke marinade in the pan.


Drop in the chicken and brown it on all sides.


Looking good! Once they are browned, get them out of there.


Add in the mushrooms and onions and cook for about 3 minutes, stirring while they cook.


Add in the tomato paste, more artichoke marinade, and the chicken broth, give it a stir.


Put the chicken back in and put the artichokes around it. Bring it to a boil, reduce the heat and put a lid on it. Let it cook for about 15 minutes.


Pull the chicken out again and stir in the balsamic vinegar. Let this cook for about 2 minutes and you are ready to serve.


Now there is really no way to make this look good that I could find, so here it is. Trust me, it is delicious. I had leftovers so the next day I turned it into a soup by chopping up the chicken and adding about a cup and half of broth.


Delicious! I love to take leftovers and make them into a quick and easy soup.

Favorite Things #5 - Wings!

One of my favorite things in the world is chicken wings, I love them. However, eating fried wings all of the time just isn't something I can do if I want to still be able to fit in my clothes.

I was quite pleased when I saw a good baked wing recipe on My Bizzy Kitchen, a blog I read often.

Now the site has a great home made sauce recipe, but I like mine with just good old Franks Red Hot...



If you are a fan of wings go visit her site and give them a try.

Asian Slaw with Coconut Peanut Topping

I hope you are all having a nice start to your week! Congrats to anyone who is a Giants or Patriots fan, it should be a good Super Bowl this year. Of course it would be better if the Steelers were in it, but I guess we can give some other teams a turn.

This week's recipe comes from Sunset's Quick Cooking for Two, which I picked up at Goodwill after having it on my Amazon wish list for months. I love when stuff like that happens.



Lets gather up some ingredients!


The recipe called for a couple of different types of cabbage and carrots, I went the lazy route and just bought a bagged cole slaw. You will also need some oil, soy sauce, rice vinegar, ginger, cumin, chili oil, lime, coconut, peanuts, garlic and green onion. The recipe also called for cilantro but you will never see that being used by me on this blog. Ever.

So lets start to prep, I don't put anything on the stove until I am totally ready.


Chop the green onion.


Combine the soy sauce, vinegar, chili oil, garlic and ginger. This will be your dressing.

Now we can move to the stove.


Get the oil, lime juice, coconut, cumin and peanuts in a pan over medium high heat. Keep these moving around so you don't burn it.


When it is toasty get it off the heat.


Pour all your veggies in a bowl.


Pour on the dressing and give it a good toss. You are ready to serve!


This can be a great side dish or a main dish salad. The flavors are perfect together and the salad has just the right amount of crunch. I will definitely be making this again.