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 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 Last night I made a famous dish in our family that was originally made by my Nana.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.
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.
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!!!!