The best article I’ve ever read about pork roll.
- 2 bone-in, skin-on chicken breast halves
- 1 medium carrot, French cut style
- 1 medium rib celery, French cut style
- 1/4 large onion, thickly sliced
- 1 T dried parsley
- 2 T dried thyme
- 3 bay leaves
- 1/2 lemon, sliced
- 1/4 teaspoon white pepper
- 1 teaspoon salt
Place chicken in a pot just large enough to hold chicken breast halves and add enough water to barely cover.
Add carrot, celery, onion, lemon, parsley, thyme, bay leaves, white pepper, and salt.
Bring to a simmer over medium-high heat. When the liquid is almost to a boil, reduce heat to low. Cover and continue to simmer for around 20 minutes. If the breasts are large, simmer an extra five minutes.
After 20-25 minutes, turn off the heat. Leave the cover on the pot and allow the chicken to cool in the broth for around 15-20 minutes.
- You’re done. Remove the breasts from the broth. Debone, skin, and slice.
I thought it would be fun to document my thought process when deciding upon what to make for a meal. We were completely out of milk so I had to go to the store. Note the date of this post. We are less than a week away from November and the temperature was damn near 90 degrees. It might have even topped 90. Despite having reservations for brunch, we had to wait for our table today.
“Would you like a table outside?”
“Thank you but Hell No.”
I digress. So I’m at the store and I pass by the bagged salad section. Remember, it’s nearly November. Stacked up and looking fresh were a bunch of salad kits seductively named Endless Summer. I kid you not.
Chicken breasts bone-in were on sale for $1.99 a pound. Dinner. Done.
I guess the title of this recipe really should be Bagged Salad with Chicken.
“I’m not dressed. Could you water the front patio plants?”
It was rather cool outside this morning. Fall is definitely in the air and the morning chill made me think of chili. Since I had just finished breakfast, chili was not an option this morning. We were leaving on a short road trip in about an hour. No time to make chili.
I decided to add another chili recipe to the blog! For years I’ve made a white chili culled from two different recipes. One recipe definitely came from the NY Times while the source of the second is unknown. One recipe called for tomatoes; the other recipe didn’t. So in my grand tradition of never following recipes exactly I have had to pull out two separate recipes to make this chili. Fading memories instruct me on what to put in and what to leave out. Fearing the worst, I figured I better write this down before I forget.
This chili tastes better without tomatoes but if you like tomatoes in your chili, add a can of diced tomatoes. It won’t be white anymore. It will be pink. Pink chili???
I prefer boneless thighs to boneless breasts but either works well. If you’re using fresh cilantro, add it as a condiment at serving time.
This chili, like most chili dishes, tastes better the second day.
This chili also tastes better when you drink a good craft beer while cooking it.
White Chicken Chili
- 1 to 1.5 lbs boneless chicken cubed
- 1/4 C seasoned flour (salt pepper)
- 3 T extra virgin olive oil
- 1 large Sweet onion, chopped
- 2 cloves of garlic, minced
- 1 4 oz can chopped green chilies
- 1 green pepper, diced (optional)
- 1 C chicken broth
- 1 14.5 oz can diced tomatoes (optional)
- 1 Tsp dried cilantro
- 1/2 tsp cumin
- 1/2 tsp oregano
- red pepper flakes, dash
- Tabasco or your favorite hot sauce, to taste (optional)
- 1 16 oz can organic white kidney or Great Northern beans, drained
- Salt and pepper
- Combine flour and salt, and pepper in a gallon size plastic baggie. Add the chicken, close the bag, and shake well until all of the chicken pieces are well coated with the flour mixture.
- Heat 2 T olive oil in a large stock pot over high heat. When the oil is hot, add the chicken pieces and brown on all sides. Lower the heat to medium high to avoid burning the chicken. You will get pieces of flour and chicken stuck on the bottom of the pan. This is OK. Remove the chicken from the pot and set aside.
- Reduce heat to medium-low. Add 1 T olive oil, onion, garlic green pepper, cilantro, cumin, and oregano. Saute 5 minutes.
- Add chicken broth and scrape the brown pieces from the bottom of the pot.
- Add chicken, green chilies and simmer uncovered for about 25 minutes. If the mixture starts to get too thick, thin out with more chicken stock.
- Five minutes prior to serving, add the beans. Simmer for an additional 5 minutes or until the beans are warmed through.
- Season to taste with salt and pepper.
- Serve with your favorite hot sauce, peppers, grated cheese, etc.