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We were talking about stove top meals and recipes on Sunday.  Our daughter, Sarah, clued me in to a great Guy Fieri recipe.  He’s the latest celebrity chef on the food network who is just a blast to watch.  Like Emeril with bleach blonde spiky hair.  Guy is not only fun to watch, he has great recipes.

This chicken is a bit of work, but worth it-if you ask my grown kids, their spouses, my chicken-loving husband and even my oldest grandson, Dylan (at 21 months he’s getting his grandma’s taste for delicious foods)

So here’s Guy’s recipe-I serve it over brown rice. But try barley, couscous or orzo-all would be delicious!

Oak Town Garlic Vinegar Chicken

Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 30  

Serves:  

4 to 6 servings  6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced

In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.  

In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.  

In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.  

Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.  

Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken



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Member Comments

    • 0 votes vote up vote up

      Bobbi Bacha wrote Oct 23, 2008
    • Wow can the beer be optional.. Im allergic.. sounds marvelous.



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    • 0 votes vote up vote up

      Kmarie wrote Oct 23, 2008
    • It does sound good, will it taste good without the onions yellow and green ones? I am allergic to onions and leeks.



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    • 0 votes vote up vote up

      Carine Nadel wrote Oct 23, 2008
    • Of course you don’t have to use beer-believe me I know about allergies.  

      If you don’t want to use a non-alcoholic beer, then either increase the chicken stock to cover the amount of beer or even try unfiltered apple juice to replace the slight sweetness factor.  It will change the taste, but should still be quite tasty.

      As for the onions-you won’t have the same taste, but you could try mushrooms in their place.  Can you eat chives, or are they on the allergy list as well?  If you can have the chives, just sprinkle them over the top to give the dish that mild onion flavor.



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