Wednesday, November 16, 2011

Eggs A Plenty & Nana's Chicken

Only a few short days ago, I was convinced that my hens were of the non laying breed somehow.  But then suddenly one morning upon greeting the girls, there it was.  A perfect blue-green egg sitting in the box!  Then more and more came.  Now, I have 4 of my 5 girls laying eggs.  The only one not laying yet is Beatrice. She is the Brown Leghorn.  She lays white eggs.  My only white egg layer.
I love the variation in colors. 
Tonight I am making a broccoli and bacon quiche for dinner with these beautiful gifts from my girls!
I don't know about you, but in the colder months I seem to cook like crazy!  The other night I made Beef Barley Soup with Sauteed Mushrooms in Red Wine.  SOOOO delicious!   Last night I made a famous dish in our family that was originally made by my Nana.  We call it, "Nana's Chicken."  I have told Nana many times how her recipe is famous, and friends from all over have the recipe.  She gets a kick out of that.  My daughter  Gennifer posted this on her blog the other day.  I have changed this a little bit, because I know Nana put Kalamata olive in hers, but I don't.  I don't care for them, so out they go.  The secret ingredient for this dish is capers.  I know that to many of you, capers is not something you have ever cooked with before.  They are loaded with flavor, and the aroma when this dish is cooking will have complete strangers asking to come to dinner.  Yesterday afternooon the Schwann's man came to the door, and he wanted to know what time dinner was.  My son's buddy Brian stopped over to say hello, and stayed for dinner, and praised me the entire time.  He said he is sending my name in for Top Chef.  Seriously though, anyone can make this delicious meal.   And it is EASY-PEASY.
Let's cook.
I didn't get my camera out in time to photograph ingredients.  But you will need a tray of chicken thighs.  I use skinless, and I always buy the chicken with the skin on, and remove it myself.  It is easy to do, and the cost is far less this way.  You will also need a couple cans of chicken broth, or half a carton.  One onion, fresh garlic, several stalks of celery, and a jar of capers.    Oh, and about 1/2 to 3/4 stick of butter.
Melt your butter in a heavy duty pan or dutch oven.  Meanwhile, dice your onion, and celery.  Mince garlic and add all to pot on medium high heat.  Already your house is smelling yummy!
Cook for several minutes until onions and celery are soft.  Remove  from pan, and if necessary, add another Tablespoon or so of butter.  Season your chicken with salt and pepper, and place meatiest side down into hot pot, and let brown well before turning to brown other side.
Once chicken has browned on both sides, add the celery and onion mixture back to the pot.  Pour a couple of cans, or about half of a carton of chicken stock over this.  This is my favorite stock, and I buy it at fresh & easy.
At this point, pour a generous amount of capers over the top.  You can't use too much....so just pour!
If you are not familiar with capers, you can find them on the aisle in your supermarket where olives and the like are found.
Turn your heat to simmer, put the lid on your Dutch Oven, and let it be.  I put mine on at 3, and we generally eat around 6.  By this time, you are starving due to the heavenly aromas floating about the kitchen, so go fix yourself a light snack so as not to spoil dinner.  In 3 hours you will have the most tender and delicious chicken you have ever had!!!
As far as pretty presentation goes, I failed miserably.  I was in a hurry.  We had company at the last minute, and I just dished and snapped a quick picture.  I served this with some baked butternut squash.  I put the cubed squash in a casserole dish, dotted it with butter, sprinkled some cinnamon and a Tablespoon or so brown sugar on top.  Then a few mini marshmallows.  Bake at 400 for 25 minutes or so.  I had a foccacia dough in the fridge, so I baked that, and made a green salad.  To the salad I added navel orange segments among all of the other crunchy things we like, and used fresh & easy creamy cilantro dressing.   Delicious! 
I hope you try this family favorite of ours.  It makes Nana so happy! 
Nicholle, get your new Dutch Oven out, and try this dish for you family.  You will be a rock star!!
Have a nice Hump Day my friends!!!!
XO  Kris

18 comments:

Holly said...

Ok, I'm convinced. I thought it looked so god on Genn's blog but hearing you rave about makes me want to try it. I just need the capers. Congrats on the eggs!!!

Pam said...

The whole meal sounds delicious - especially Nana's chicken.

I am so happy that your girls are laying eggs - looking forward to the quiche recipe.

Life is great here in our new house. It feels like home and it's cozy and beautiful. Love it!

From the Kitchen said...

Love those eggs! I also love capers and always have some on hand. I would have stayed for dinner too had I stopped by!!

Best,
Bonnie

Lemon Lane Cottage said...

This sounds delicious Kris. I am always looking for a new chicken recipes and I have never cooked with capers so this will be a new one for me. I am so jealous over your trip to Big Bear! Patty

Debbiedoo's blogging and blabbing said...

Sounds awesome Kris. What beautiful eggs too! How neat to have all those hens, it has been a great hobby and very enjoyable for you to take care of them.

Linda said...

Looks like another delicious meal! I made cubed butternut squash too...only I roasted it in olive oil and garlic it was wonderful...first time I tried it like that! Congrats on the girls laying...your eggs look beautiful!!

NanaNor's said...

Hi Kris, I love Nana's Chicken and have cooked it for many guests. Also love the butternut squash with it. Your squash sounds more like my sweet potatoes. Have a great day friend.
Hugs, Noreen

Janna said...

I've made you Nana's chicken before. Good stuff!!!

The Garden Bell said...

This think I like best about your eggs are all the colors of course. That is too cool. That chicken looks yummie, too bad I just got breast out of the freeze this morning. I wonder.....

Regan said...

Thanks! Well, if you get time or put them on your Etsy shop, please let me know!!! I So want one! With the yellow flower! I'll pay you whatever you want! (Do I sound desperate?)

by Teresa said...

Dear Kris.. you are lucky your chickens are laying well. How many do you have? We have 3 and do well during the summer, but we're down to only 1 of them laying.

Now.. as for that recipe.. I could almost smell that from your description!! I will copy and paste that recipe and we will try it. Hubby absolutely *loves* the thighs.

((hugs)), Teresa :-)

❀❀❀Ðαωᾔ❀❀❀ said...

This sounds delicious, I will have to give it a try. So glad the chickens are giving over the eggs. Don't you just love the muted colors? I love to look at the green and blue mixed in with the brown ones. LOL I sound like a crazy person. Don't they just make you happy looking at them?

Debbie Kay said...

Guess I know what I am making for dinner!!! Thanks Kris. YOU ROCK

Debbie

Heather - The Good Life said...

Looks and sounds great. Bonus; I have a jar of capers in the pantry! :-)

Kerri said...

I've never cooked with capers before....but you have me curious! Now I just need a dutch oven! Congrats on the eggs!

Anne Fannie said...

Hi Kris
Look at all those eggs! I can't wait till my hens are laying eggs! Your recipe sounds so good! Looks so yummy!
I can't wait to meet you in person. Maryjane told me you were just as adorable as you are on your blog!
Hugs, Ann

Nicolle said...

Yum. You know I'm a fan of Nana's chicken. I made it last week and posted it....and so many people said it looked so good. I'm so glad to have this recipe!

AND, I love my new Dutch oven like crazy.

:))

deb said...

looks so good and I have a big jar of capers (just made chicken picatta) must try this !!!!!