Ok, so I've really been slacking on my recipe posting. Trust me though, there has been some really yummy things coming out of this kitchen. This recipe, Spring Chicken by Nigella Lawson, became my husbands new number one, favorite recipe. I have a feeling a Nigella Lawson cookbook in my future.
I did make a few substitutions for things that I didn't have which I will list here. If you want the original recipe, click on the link up above.
(My picture isn't the best. I should have taken it with them all still pretty in the pan. I'll replace the picture the next time I cook it.)
1 tsp vegetable oil
4 or 5 strips of bacon, cut into small pieces
8 chicken thighs
1 leek, cleaned, quartered, and thinly sliced
1 stick celery, quartered and thinly sliced
3 cloves garlic, peeled and chopped
2 tsp dried marjoram
1/2 tsp salt
pepper
1 bottle woodchucks hard apple cider (I used crisp since it's more bitter and less sweet)
1 tbsp dijon mustard
3-4 handfuls of spinach, cut into strips
(The recipe does call for 2 1/3 cup of frozen peas, which I didn't have on hand. That's the one thing I will add or change next time that I didn't do this time.)
Heat the oil in a large pan. Add the bacon and cook until the color starts to change and they begin to give off juices.
Add the chicken thighs to the pan, tossing the bacon on top of them. Cook for about 5 minutes over medium heat.
Turn the thighs over and add the leek, celery, and garlic. Season with the marjoram, salt, and pepper, stirring everything around for a bit and let cook for another 5 minutes.
Pour in the cider (and the frozen peas if you have them) bring to a boil and then cover, turning the heat down to simmer.
Cook for 20 minutes if boneless or 40 if the bone is still in, checking after 30 minutes.
Remove the lid, stir in the mustard, and add the spinach over the chicken. Let it welt in the heat and the sauce for a few minutes.
Serve.
I did make a few substitutions for things that I didn't have which I will list here. If you want the original recipe, click on the link up above.
Spring Chicken
(My picture isn't the best. I should have taken it with them all still pretty in the pan. I'll replace the picture the next time I cook it.)
1 tsp vegetable oil
4 or 5 strips of bacon, cut into small pieces
8 chicken thighs
1 leek, cleaned, quartered, and thinly sliced
1 stick celery, quartered and thinly sliced
3 cloves garlic, peeled and chopped
2 tsp dried marjoram
1/2 tsp salt
pepper
1 bottle woodchucks hard apple cider (I used crisp since it's more bitter and less sweet)
1 tbsp dijon mustard
3-4 handfuls of spinach, cut into strips
(The recipe does call for 2 1/3 cup of frozen peas, which I didn't have on hand. That's the one thing I will add or change next time that I didn't do this time.)
Heat the oil in a large pan. Add the bacon and cook until the color starts to change and they begin to give off juices.
Add the chicken thighs to the pan, tossing the bacon on top of them. Cook for about 5 minutes over medium heat.
Turn the thighs over and add the leek, celery, and garlic. Season with the marjoram, salt, and pepper, stirring everything around for a bit and let cook for another 5 minutes.
Pour in the cider (and the frozen peas if you have them) bring to a boil and then cover, turning the heat down to simmer.
Cook for 20 minutes if boneless or 40 if the bone is still in, checking after 30 minutes.
Remove the lid, stir in the mustard, and add the spinach over the chicken. Let it welt in the heat and the sauce for a few minutes.
Serve.
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