Food posts abound in the Fanucci circle
6 chicken legs
1 chicken breast half (from the Amish butcher, so it's about 7 ounces of pure protein)
olive oil
garlic and herb seasoning mix
fresh rosemary
5 or 7 grinds of black pepper
1 small fresh onion, minced.
1/4 bottle decent white wine (or more...you know.)
1 12-ounce box fresh white mushrooms, cleaned and dry
1/2 pound whole wheat angel hair pasta
Heat oven to 350 degrees while cooking chicken.
One non-stick ovenproof skillet (Mine is about 16 inches across. Alternatively, use cast iron.)
Pour about 3 tablespoons of oil in pan, and heat. While oil heats, toss seasonings in pan and saute/toast. When onion is nicely browned and carmelizing, lay chicken in one layer over seasonings. Saute until golden brown on bottom sides. Turn all chicken, add about 1/8 cup of white wine. Saute until nicely browned. You may have to add a touch more wine as it reduces.
Once chicken is browned on both sides, add mushrooms. Add remainder of wine. Simmer 5 to 8 minutes to reduce. Pop in oven for 15-20 minutes. Make sure no pink remains in chicken breast or legs. (Legs will cook first, they got bones!) Check your favorite cookbook for meat temps--the thickes part of the breast should hit that. (It's late. I can't remember.)
Turn oven to warm. Cook angel hair according to package directions. Drain. Do not rinse. Place hot pasta on plate. Remove skillet from oven, place chicken and mushrooms on pasta. Add pan juices if desired.
If you can eat more carbs that I can: For God's sake, have a decent garlic bread.
1 chicken breast half (from the Amish butcher, so it's about 7 ounces of pure protein)
olive oil
garlic and herb seasoning mix
fresh rosemary
5 or 7 grinds of black pepper
1 small fresh onion, minced.
1/4 bottle decent white wine (or more...you know.)
1 12-ounce box fresh white mushrooms, cleaned and dry
1/2 pound whole wheat angel hair pasta
Heat oven to 350 degrees while cooking chicken.
One non-stick ovenproof skillet (Mine is about 16 inches across. Alternatively, use cast iron.)
Pour about 3 tablespoons of oil in pan, and heat. While oil heats, toss seasonings in pan and saute/toast. When onion is nicely browned and carmelizing, lay chicken in one layer over seasonings. Saute until golden brown on bottom sides. Turn all chicken, add about 1/8 cup of white wine. Saute until nicely browned. You may have to add a touch more wine as it reduces.
Once chicken is browned on both sides, add mushrooms. Add remainder of wine. Simmer 5 to 8 minutes to reduce. Pop in oven for 15-20 minutes. Make sure no pink remains in chicken breast or legs. (Legs will cook first, they got bones!) Check your favorite cookbook for meat temps--the thickes part of the breast should hit that. (It's late. I can't remember.)
Turn oven to warm. Cook angel hair according to package directions. Drain. Do not rinse. Place hot pasta on plate. Remove skillet from oven, place chicken and mushrooms on pasta. Add pan juices if desired.
If you can eat more carbs that I can: For God's sake, have a decent garlic bread.