I found this yummy recipe from Serious Eats last week - Pan-Cooked Chicken Thighs with Butternut Squash. I made a few adjustments - mainly in the type of chicken and general directions. You can go here for the original.
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
Friiday - Salmon/Tilapia filets, steamed 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!
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. This was really good and made the house smell warm and happy.
Gina
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