Wednesday, January 20, 2010
Nice to have a bit of time to cook dinner and share a meal without dashing out the door!
Chicken with olives
Heat about 2 T, olive oil in skillet. When hot, add:
4 bone-in chicken thighs
Brown on both sides. Pour off the excess oil. Try not to spill it on the floor (argh).
About 1 ½ cups canned diced tomatoes (though fresh would be great, in about 6 months)
A handful of pitted kalamata olives – 15-20.
Oregano – about 2 tsp dried (again, fresh would be better.)
2 shakes of crushed red pepper
½ cup red wine (used pinot noir)
Simmer till done. Serve with rice and sprinkle with feta.
Roasted green beans
Toss green beans with olive oil and coarse salt. Roast at 450 for 15 minutes or so.