If you are a fan of fragrant rosemary (like I am!), you will LOVE this one. It is especially good served in a well of garlic* mashed potatoes, also wonderful with lemon pepper orzo*, or rice:
(serves 4)
1/2 cup chopped sweet* white onion
1/2 cup diced celery
1 T. chopped fresh rosemary (again, I encourage you to grow your own*)
1 small sweet red pepper, cut into 3/4" pieces
1/4 cup all-purpose flour
1 can (14.5 oz.) low sodium chicken broth
1 cup frozen baby* onions, thawed
1/2 cup quartered pitted Kalamata olives
3 T. dry sherry
2 T. chopped fresh parsley
1 lb. boneless skinless chicken thighs* or breasts halves, cut into 1" pieces, patted dry
3 T. unsalted butter, divided
1/4 t. Kosher* salt
1/4 t. freshly ground pepper
Melt 1 T. of the butter in a Dutch oven or large saucepan over med.-high heat. Add chicken; sprinkle with S&P. Cook 4-6 mins, or until golden brown and no longer pink in center, stirring frequently. Remove chicken. Reduce heat to med.; melt remaining 2 T. butter. Add chopped onion, celery, and rosemary; cook 3 mins. or until onion is tender, stirring occasionally. Add bell pepper; cook 1 min. Stir in flour; cook and stir 1 mins. Increase heat to med.-high; stir in broth. Bring to a boil. Reduce heats to low; cover and simmer 10 mins., stirring occasionally. Return chicken and any accumulated juices to Dutch oven; add small onion, olives and sherry; cook, uncovered, 3 mins. or until thoroughly heated. Stir in parsley. Yowza!!
Today, "Tap into the gold mine of Peace deep within you."
Happy Friday!!
Love,
MM
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