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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, April 8, 2011

Cold Weather Meal

If you live in the Northwest like we do, you maybe be experiencing not so spring-like weather.  As I look out my window right now it is gloomy, grey and the thermometer reads 35 degrees.  BLAH!
While I am doing sun dances every day (obviously the opposite of a rain dance), I have to eat in the mean time, so I thought why not have a fall inspired meal.
SO if you don't like this, you can blame it on mother nature. 
I actually really liked this meal, which I was a little surprised about.
Not being a huge fan of cranberries and all.
But cooked down they were really sweet and paired perfectly with the chicken and beans.
So if it feels more like October than April in your town...try this one out!
You won't regret usual :)

Chicken with Cranberry Sauce
2 T butter
1 1/2 tsp dried thyme
4 bone in chicken breast halves (I used boneless)
1 medium onion, finely chopped (about 1 cup)
1/2 tsp dried sage
2 cups reduced sodium chicken broth
1 cup cranberries (I used frozen)
1/4 cup sugar
1 tsp cornstarch mixed with 1 T water

Preheat the oven to 450.  In a small bowl mix 1 T of butter with 1 tsp of the thyme, 1/2 tsp salt and 1/4 tsp pepper.  Rub evenly under the chicken skin (or just on the chicken if using skinless).  

Place on a rimmed baking sheet; roast skin side up until the skin is golden brown and meat is cooked through, about 25 min.
Meanwhile, melt the remaining 1T butter in a large saucepan over med heat.  Cook the onion, stirring occasionally, until golden, about 8 min.  Add the sage and the remaining 1/2 tsp thyme; cook for 1 min.  Add the broth; simmer until reduced to 1 1/2 cups, 10-15 min.  Strain the mixture, return to the saucepan. 
Add the cranberries and sugar; boil until berries burst, 5-8 min.  

Whisk in the cornstarch mixture; return to a boil.  Cook until slightly thickened, 1-2 min.  Remove from the heat (sauce will thicken as it stands).  Season with S&P, spoon over chicken and serve.

Serves 4.

Mashed White Beans
1 T olive oil
2 garlic cloves, minced
2 cans cannellini beans, drained and rinsed
1 T chopped fresh sage or 1 tsp dried

In a large skillet, heat olive oil over med heat.  Cook garlic stirring often, until golden, about 1 min.
Add beans, sage and 1 1/4 cups water.  Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
Mash beans, leaving some whole.  Season with S&P.  Do not over salt!  I made this mistake!
Serves 4.

Paige Rating: **

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