I often take meals up to my step-father’s home to put in the freezer and of course I label them. Weeks later I’ll get a phone call asking for a recipe and because I’m a “shake, dump and throw (SDT)” sort of chef, I’m usually unable to tell him what he ate LOL
Last night I made an SDT chicken that was really delicious so I’m sharing the recipe here while I still remember it. Please note that the measures are approximate – I just usually SDT until it looks right.
6 boneless skinless chicken thighs
Salt and pepper
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon dried basil
Small box white mushrooms
2-3 tablespoons balsamic vinegar
Heat extra virgin olive oil in oven-proof skillet. Add chicken thighs and salt and pepper them. Let them brown at least five minutes especially if you aren’t using a non-stick pan (otherwise they will stick). In the meantime, slice cleaned mushrooms and chop leeks (if you’ve never used leeks before, only use the bottom white/light green part – the dark green leaves make great compost but are tough as nails; cut them in half lengthwise and rinse between the layers really well – they may be full of sand – then slice across the halves into narrow slices). Turn the chicken thighs over and give them about three more minutes to brown on the other side. Remove from pan onto plate. Add mushrooms, leeks, and spices to the pan and sauté until the leeks are slightly translucent. Add the balsamic vinegar and stir in. Turn off the heat and put the chicken back into the pan on top of the veggies. Put into a 350 oven uncovered for about 25-30 minutes. Enjoy!