Wednesday, January 7, 2015

It's All Good: Cooking with Gwyneth on What's for Dinner Wednesday

My husband loves the Gwyneth Paltrow cookbook so I decided to try a couple recipes from it on my own this week.  Some reviews complain that the book is for the elite, and while I agree somewhat, I have found with some tweaking you can make delicious dinners that are still affordable.  First attempt: Braised Chicken with Green Olives and Lemon

Chicken - I used 4 tenderloins for 2 people.  The original calls for 1/2 a chicken but I was going for affordable and what was in my fridge
10 large green olives.  I used about 20 smaller ones; again what was in my fridge.
Coarse sea salt
2 TBSP olive oil
3 shallots, sliced into thin rings
Leaves of 1 sprig of thyme
Lemon juice (I used it from a bottle, but a real lemon was in the original recipe)

Bowls from Williams-Sonoma
Step 1: Salt and pepper the chicken on both sides.  Pour olive oil into a cast iron pot over high heat and add the chicken.  Cook 4-5 minutes on each side until lightly browned.  
Dutch Oven from Le Creuset (wedding gift).  More affordable option here
Step 2 (I varied this a bit): Add the shallots to the pan and stir with the chicken 3-4 minutes until softened.  

Step 3: Add a splash of chicken stock and use a wooden spoon to loosen any bits of chicken or shallots.  Add the remaining stock and pour olives, thyme and lemon juice on top of the chicken. Bring to a boil and then set to low heat and cover.  Cook for 20 minutes (original recipe calls for 1 hour with 1/2 a chicken). 

Step 4: Enjoy!

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