slave
quarter kitchen is settling back to normal after a general stove
malfunction. Now new equipment and a learning curve of getting it to
work right. So here is a slow cooker meal designed after the Danish
fashion. With a delightful balsamic gravy featuring prunes and blue
cheese!
Chicken
thighs slow cooked with a sweet and sour touch, a bed of healthy
quinoa and a green vegetable. Super easy to cook and to clean up
after. Try it while you are busy getting things ready for the
holiday.
Ingredients
- 1½ cups low-sodium chicken broth
- ¼ cup balsamic vinegar
- ¾ tsp salt + ½ tsp pepper, divided
- 8 ounce prunes, stems removed
- 2 tablespoons vegetable oil
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 2 tablespoons flour
- 16 ounce Quinoa - cooked
- 2/3
cup crumbled blue cheese
- Green beans
In
a small bowl, stir together broth, vinegar, and ¼ tsp each salt and
pepper; set aside.
Coarsely
chop prunes.
On
a mandolin slicer carefully slice the onion into a large bowl
Heat
oil in a large nonstick skillet over medium-high heat. Add chicken to
skillet and cook 5
minutes
per side or until just browned.
Remove chicken to slow
cooker.
Add
onion to skillet. Sprinkle with ¼ teaspoon each salt and pepper and
cook, stirring often, for 6
minutes. Stir
in flour and cook 1
minute.
Pour
in broth mixture and bring to a boil About 5 minutes. Pour skillet
contents into slow cooker and add prunes.
Cover
and cook on HIGH
for 3 hours.
This
will give plenty of time to fix the vegetables.
When
fixing the quinoa use a mixture of water and chicken stock and add 2
Tbs butter in the last 5 minutes of cooking. This will make it
wonderfully creamy and pull together the tastes.
Do
your green beans in the microwave to add a bright color and texture.
Serve
piece of chicken on a bed of quinoa and pour some of the pot gravy
over each, then sprinkle with 2 Tbs of crumbled Blue Cheese.
Nutrition Information for Chicken with
Figs & Blue Cheese
Servings Per Recipe: 6
Per Serving: 5 g fiber, 17 g Fat, total, 42 g carb., 5 g sat. fat, 160 mg chol., 997 mg sodium, 37 g pro., 459 kcal cal.
Servings Per Recipe: 6
Per Serving: 5 g fiber, 17 g Fat, total, 42 g carb., 5 g sat. fat, 160 mg chol., 997 mg sodium, 37 g pro., 459 kcal cal.
For
our music: https://www.youtube.com/watch?v=nF6LJoviRmU
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
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