The Week is Half Over Let's Celebrate!

Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays

First  -- Get that Chicken in the Oven!

Preheat oven to 375 degrees
  • 4-6 chicken thighs on the bone
Trim excess fat from thighs and place skin side up in a baking dish and brush with extra virgin olive oil.  Set aside.​
  • 2 shallots chopped
  • 1 garlic clove chopped
In a small sauté pan heat until shimmering 1-2 tbsp extra virgin olive oil.  Add shallots and garlic and sauté for 2-3 minutes, until softened not browned.
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
Add to sauté pan and bring to a low simmer.
  • 4 tbsp creme fraiche
Whisk into sauté pan and season with salt and pepper to taste.  Pour over chicken in baking dish and bake in pre-heated oven for 35-40 minutes until skin on chicken is golden brown.

I would crisp up the chicken skin in a sauté pan with a little olive oil before I baked it just to make sure it was golden and appetizing.  Also, if you want to cheat on this recipe you don't have to make the cream sauce yourself.  You could use cream of mushroom or cream of chicken soup and white wine.  Shocking that I would suggest a short cut!

Yes but, this is so easy who needs a short cut?  Plus, I had creme fraiche left over from making the Bon Appetit magazine fish stew with fennel and baby potatoes and creme fraiche makes everything better!

Second -- When the chicken has been in the oven for 15 minutes, get potatoes ready

  • 2-3 yukon gold potatoes
Peel and cut into quarters.  Rinse in ice cold water, place in sauce pan cover with ice cold water and bring to boil for 15-20 minutes.   ​
Third -- While the potatoes are boiling assemble your salad
  • 1 5 oz container baby greens
Rinse and spin dry.  Place in bowl for serving.
  • 1 endive bulb
Cut off straight end, separate leaves, rinse, spin drive and then cut crosswise into 1/4 inch pieces.  Sprinkle over baby greens.
  • 1 pomegranate
Cut into quarters and with your fingers loosen the seeds from the pulp.  Scrape off all white pulp that clings to seeds.  Sprinkle 1/2 of the pomegrante seeds over the salad greens.  Reserve the rest for future use.
  • 2 tbsp white balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 pinch salt
Place in a small jar and vigorously shake.  Set aside to dress and toss the greens just before serving.​

Fourth -- The potatoes should be done now.
Drain them put them back in the sauce pan you boiled them in.  Pour in 1/4 cup chicken stock and whip with an electric mixer until smooth.  Cover, keep warm until serving

Mashed potatoes are my favorite food in the whole world.  So, I would never use chicken stock, only whole milk, butter, salt and pepper will do for me.  (Yet another reason why I am on the elliptical machine everyday of my life!)