Chicken Thighs with Tomatoes, Green Pepper and Garlic from Essie Lang

I was actually yearning for some chicken after going off it for a few weeks. I'd reached the saturation point -- I know, that doesn't make sense to a lot of you -- but it was just the break I needed. So, I pulled a skinless bone-in chicken thigh out of the freezer and set about trying something new and without a recipe.

As an aside, it took me a long time to convert to the bone-in thigh. I'd always liked the ease of eating a boneless one but now I agree, bone-in is more flavorful.

It's fried in olive oil, as always, and I've added some paprika for a bit of heat, Kalamati olives for salt,  and tomatoes for that touch of summer, a flavor they seem to have only at this time of year.

I cooked up some rice to go along with it, too. It was very easy, fairly quick to prepare, and very tasty.

Here's what you'll need for a meal for one:

1 skinless bone-in chicken thigh
3 grape tomatoes, sliced lenthwise
green pepper
1 tbsp. Kalamati olives, sliced
1 clove garlic, slivered
fresh basil leaves, chopped
1/4 tsp. herbs de provence
1/4 tsp. Spanish paprika
salt and pepper to taste
juice from 1/2 fresh lime
olive oil for basting and frying

Here's what to do:


1. Heat enough olive oil to cover the bottom of a small frying pan.

2.  While waiting for it to heat, baste chicken thigh with olive oil; then rub in herbs de provence and paprika.

3. Place chicken thigh in heated frying pan, cover and cook at medium for 5 minutes. Turn and repeat when ready.

4. Thinly slice green pepper, grape tomatoes, and garlic. Chop basil and set aside

5. When chicken thigh is cooked, remove from pan and keep covered. Add green pepper, grape tomatoes and garlic in same pan, and saute in the juices from the chicken, on medium high for about 4 minutes. Stir in lime juice and add chicken thigh to re-heat it.

6. Serve on rice and sprinkle with chopped basil.

Enjoy!

Travel back to the Thousand Islands with book #2:

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

TROUBLE ON THE BOOKS

 

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
 

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter  @LWiken  

Check me out at www.killercharacters.com
                                                                               

Let's all Veg Out Part 1

Before I go any further... do you all know what today is?

I bet you do!

Today is release day for Avery Aames' debut mystery, THE LONG QUICHE GOODBYE! It's also the day Avery announces the winner of her "You Be the Sleuth" contest. Check out the results on Avery's website here.

Today is also the release day for ...

Riley Adams first Memphis Barbecue mystery DELICIOUS AND SUSPICIOUS!

Please join me in congratulating my blog sisters on this exciting day. I encourage everyone reading this blog to rush out and pick up both these books. Not only are they filled with suspense, fun, and excitement, there's a lot of great foodie information in both as well. Don't miss them!

This week and next week I'll be talking about veggies on the grill. This week is one of my go-to side dishes that's always a hit in my house and can be prepared outside or inside. For next week, I'll try something new (but still very veggie) and report on the family's verdict -- which side dish wins top honors in the Hyzy house!

As I've mentioned before, my youngest daughter is vegetarian. That's been good news for all of us because we've been cutting down on the amount of meat we consume here. Not completely, of course, but a bit. It's been a real challenge for me to come up with new and different items to serve that can be used as main dishes. And although we haven't had 100% success, we're certainly having fun!

Today's super easy dish is a side, for sure. Next week's could stand in as a main dish. But I'm getting ahead of myself...

We use the following as a side when having dinner here. While my husband and other daughters may have a chicken or beef entree, our youngest enjoys a veggie burger or tofu-based dish. But, what we've come to love most of all is that these veggie leftovers make *phenomenal* additions to sandwiches. We all love our panini maker (thanks for the suggestion, Krista) and we use these veggies with provolone cheese (or sometimes pepper jack) on great breads. Who needs meat at that point? These sandwiches are incredible.

So, if you're looking for a side dish that keeps on giving, try...

Grilled vegetables - indirect heat

1 or 2 green bell peppers

1 or 2 red bell peppers

pint (or so) of mushrooms - I used baby bellas

1 purple onion

1 head garlic

I don't know why I prefer the green peppers cut into 1/2 inch chunks, and the red peppers cut into strips, but I do. Cut up the peppers however you like into good-sized pieces. This is not the time to chop. Remove mushroom stems and discard. Depending on the size of the mushroom caps, cut them in half or quarters. Cut the purple onion in half, then half again. Keep at it until the pieces are about 1/2 inch each (give or take). Separate garlic into whole cloves, smash and peel. I sometimes throw the whole cloves in if I'm feeling lazy, but I usually chop them up a bit to share the garlic wealth.

Place all veggies in a grill-safe pan, add a glug or two of olive oil and toss to coat. I don't salt or pepper these until they're finished.

Set your grill to indirect heat and place the pan in the center. These don't cook up super fast -- you'll have to keep checking and re-tossing as they roast. But eventually the peppers soften, the mushrooms lose their liquid and the onions become translucent. That's when they're ready. Bring them in, place in a serving dish... and there they are.

These veggies can also be roasted indoors in a 350 oven. We make these year-round because we enjoy them so much!

Next week - Time to veg out with direct heat!!

Julie

www.juliehyzy.com