“The best thing about the future is that it comes only one day at a time.” – Abraham Lincoln
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We changed the date of our tickets for The Nacirema Society at the Guthrie so I would be able to go as I recover from hip surgery. I am glad we did… it was an unexpected surprise! It felt like a delightful Shakespearean comedy, and we discovered it was commissioned for the Alabama Shakespeare Festival… a perfect fit!
RECIPE OF THE WEEK
This was the first week I cooked a full Wednesday night dinner since my hip ball collapse. I was tired afterwards, but it felt good to get back into the routine. Our son said the chicken thighs were really good and went back for seconds… thanks to munchkintime.com.
CREAMY CHICKEN THIGHS
For the chicken
- 5-6 chicken thighs, skinless and boneless, dried with a paper towel
- 1 teaspoon poultry seasoning of your choice
- Salt and pepper to taste
- 2 tablespoons butter, unsalted
For the creamy sauce
- 2 tablespoons butter
- 2 tablespoons garlic, finely chopped
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup Parmesan cheese, finely grated
- Salt and pepper to taste
- 2 teaspoons dill or parsley, finely chopped
CHICKEN
- Preheat the oven to 375 degrees F
- Season chicken on both sides with seasoning, salt and pepper
- Melt 2 tablespoons unsalted butter in a large oven-proof skillet over medium heat
- Add check thighs and sear for 2-3 minutes or until golden color on both sides
- Transfer to a plate and set aside
SAUCE
- Melt 2 tablespoons butter in the same skillet
- Add garlic and saute for 2 minutes, stirring a few times
- Add flour and stir continuously for one minute
- Slowly pour in chicken broth and cook for 1 minute, stirring continuously, or until sauce thickens
- Pour in heavy whipping cream and give it a nice stir
- Add cheese, stir and taste it, adding more salt and pepper if needed
- Add chicken thighs back to the skillet, coating each thigh in the creamy sauce
- Place it in the oven and back for 30-35 minutes, uncovered, until chicken is cooked through
- Garnish with dill or parsley and more cheese if desired
- Enjoy!
