Monday, January 20, 2014

Mealplan Monday #94 and Chicken with Butternut Squash

I found this yummy recipe from Serious Eats last week - Pan-Cooked Chicken Thighs with Butternut Squash.  Well, I made a few adjustments - mainly in the type of chicken and general directions.  You can go here for the original.  
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Monday - Dr. Martin's Mix, leftover salad from Sunday
Tuesday - Freezer Crockpot Meal (haven't chosen it yet)
Wednesday - Chicken Fajita Salads with Creamy Jalapeno Ranch
Thursday - Mediterranean Pork Chops, masheds, veggie or salad
Friday - Salmon/Tilapia filets, steramed carrots, pasta salad
Saturday - Dad grill
Sunday - Beef and Bean Soup
Dessert this week is Cherry Sliced Icebox Cookies - I've been wanting to make these since Christmas!
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So here's basically what I did with the Chicken and Butternut recipe:
Brown 8 boneless, skinless chicken thighs in 1 tablespoon olive oil til browned on both sides.  Remove to plate and keep warm.  To the pan drippings add 4 cups peeled and cubed butternut squash and half an onion, minced.  Saute about 6 minutes.  Add sage or rosemary - I used 1 T dried - and cook til fragrant, about 30 seconds.  Lay the chicken thighs on top of the squash, pour over 1 c. chicken broth mixed with the juice from one lemon.  Reduce heat and simmer about 15 minutes, covered.  Uncover and continue simmering about 15 minutes or so to reduce the sauce.  I served it with a green veggie, but a roll would have been nice.   Maybe next time...  This was really good and made the house smell warm and happy.  And who doesn't LOVE butternut squash?



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