Friday, October 17, 2008

A Supreme Dinner

I saw this recipe on another food blog I like, Taste and Tell. It tasted as good as it looked and although it looks like it calls for a lot of ingredients, the only things I needed were chicken and mushrooms. Everything else was in the pantry. I also had a large bag of baby spinach to use up, so I tried a creamed spinach recipe that called for things I had on hand and it was also great, but I'd probably use more spinach next time, as it was very creamy!

Chicken Supreme

6 bone-in chicken thighs
3/4 teaspoon seasoned salt
dash of paprika
1 cup chicken stock
1/4 cup white wine
1/4 cup diced onion
1/4 teaspoon curry powder
dash of pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1 cup sliced mushrooms
olive oil

Preheat oven to 350F. Sprinkle the chicken thighs with the seasoned salt and paprika. Place chicken in a 9x13 baking dish. Combine the chicken broth, wine, onions, curry powder and pepper. Pour over chicken. Cover with foil. Bake for 30 minutes, then uncover and bake for an additional 45 minutes or until chicken is done.When chicken is almost done cooking, heat a small amount of olive oil in a pan. Add mushrooms and sauté until tender. Remove from heat.When chicken is done, remove from oven. Remove chicken from pan and cover to keep warm. Strain the pan juices, and reserve for the sauce. In a small pan, blend the flour and the cold water. Slowly stir in the pan juices. Cook and stir over low heat until sauce thickens, the boil for 3 to 4 minutes. Add the mushrooms and heat through. Serve chicken with the sauce.

Source: Better Home And Gardens New Cookbook
Creamed Spinach

5 Tbls. butter - divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
1 sm. onion - minced
3 cloves garlic - minced
(2) 10 oz. pkgs. frozen chopped spinach - thawed (I used fresh baby spinach)
1/4 cup water
1/4 cup grated Parmesan cheese

In a 2-quart saucepan over medium-low heat, melt 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes. Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan.

1 comment:

shweetpotato said...

Do you have the skin on or the skins off? I want to try this tomorrow, Carm