[Magdalen] Dinner tonight.

[Jay Weigel]

Red wine does not make chicken purple, it makes it brown. At least it did
mine. Always has. Of course I used chicken thighs. The stuff was darn good,
too.....sauteed a few slices of bacon, browned boneless skinless chicken
thighs in a deep cast iron skillet, then added a chopped onion, a bag of
carrots peeled and cut in chunks, some small potatoes scrubbed and
quartered, and some sliced mushrooms. Then poured in a cup of red wine and
2 cups of chicken broth, covered the pan, and put it in a 375F oven for an
hour and a half while I did something else. Came back and voilá, dinner was
ready!

On Mon, Jan 4, 2016 at 12:36 AM, Sally Davies <sally.davies at gmail.com>
wrote:

> That sounds delicious Mike!
>
> It's a lot more soy sauce than I've ever used in a dish - even with low
> sodium, wasn't it salty? I'm not fond of too much saltiness in stuff I cook
> myself, though I have a fatal weakness for potato crisps and other salty
> snacks.
>
> I agree with you about the red wine, especially if you used chicken breast.
> It would be OK with a whole chicken or whole pieces. White wine would do.
>
> Did you make anything else to go with it, or just serve it up as a one dish
> meal? It's got everything it needs I'd say!
>
> Sally D
>
> On Monday, January 4, 2016, M J _Mike_ Logsdon <mjl at ix.netcom.com> wrote:
>
> > Put on at just the right time, whew.
> >
> > In an effort to cheer myself up, I whipped out (carefully) one of my
> > trusty knives and chopped some onion and potatoes for:
> >
> > Crock Pot Semi-Swiss Chicken Stew
> >
> > 4 chicken breasts
> > ~1.5 lbs little golden potatoes, cut in half
> > ~10 oz broccoli florets (~3/4 of 12 oz bag)
> > 2 28 oz cans diced tomatoes (undrained)
> > 1 white onion, diced
> > 1 cup low sodium soy sauce
> > 1 tbs minced garlic
> > 1 tbs black pepper
> > 1 tbs salt
> > Chicken stock
> >
> > I mixed, in the Pot, the tomatoes, onion, garlic, salt, pepper, and soy
> > sauce, then submerged the chicken breasts.  Then the potatoes, then as
> much
> > broccoli as I could (there would have been more, if room).  Then stock
> till
> > at a good level.  On high for no less than 4 hours, maybe some time on
> low,
> > just don't know yet.
> >
>