- 9th May 2013
- Chicken, Favorite, Healthy, Lunch, Main Dish, Mediterranean Diet, Miscellaneous, One Pot Dish, Recipes, Reduced Fat, Stew
I am very excited these days!
I am excited because Kurt and I have finally decided to remodel our kitchen. I can not believe the day has come. Already, as I write this post the top cabinets have been removed, some of the old backsplash has been torn down and my kitchen officially looks like a war zone. Wednesday night we spend almost three hours picking out new cabinets and granite countertops. I never thought I would say this but picking out kitchen cabinets can be a stressful job. Nevertheless bring on this stress, this is beyond exciting.
Over the next several weeks as the construction continues, I will not be able to do much cooking and eventually we will have to rely on our grill for a little while. With that said, I thought I would document our journey through this wonderful space on the web I call my blog. Be ready, a new series of posts called Kitchen Chronicles are coming soon. I plan on sharing whatever recipes I can, update you with pictures of the demolition and progress with construction.
Wish us luck, we are going to need it. 
It has been raining for a few days here in NJ. Whenever it gets gloomy, my body craves something comforting, even if it is warm outside. This Chicken with Capers in White Wine Sauce is an easy to make dinner idea for gloomy rainy nights. It goes wonderfully with anything that absorbs sauce like mashed potatoes, rice, quinoa or couscous.
Hope you enjoy it as much as we did.
Chicken with Artichokes in White Wine Sauce
Author: Kathy Steger
Serves: 4
- 4 boneless organic chicken thighs
- 2 oz artichoke marinated in water, roughly chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp capers
- 1 tbsp flour
- ¼ cup white wine
- ¼ cup organic chicken stock
- 1 tbsp olive oil
- salt and pepper to taste
- Season chicken with salt and pepper.
- Heat olive oil in deep skillet and sauté chicken thighs until golden on each side, (about 3 minutes)
- Move chicken to a plate and set aside.
- To the same pan add onion and garlic. Cook until the onion is soft, about 3 minutes
- Add flour to the onion mixture. Stir well.
- Add wine, chicken stock and artichokes. Bring to a simmer.
- Return chicken to the pan. Cover and cook about 7 minutes until chicken is cooked through and is no longer pink inside.
- Season with salt and pepper if necessary.
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Baked chicken flautas are crispy without the greasiness of the fried version. They make a great lunch and are perfect for leftovers. Flautas are a perfect snack for kids after school or someone like me, who goes straight for the refrigerator as soon as I step foot in my house.
Did I mention they’re super easy to make?
Occasionally I buy a ready to go rotisserie chicken at Costco and make a few recipes from it. It’s so versatile, it amazes me how many dishes I can create from one roaster. I use some of it for dinner, make chicken soup from the leftovers, whip up chicken salad for lunch or make a batch of chicken enchiladas. And of course there are these yummy baked flautas.
What is your favorite way to use leftover rotisserie chicken?
Baked Chicken Flautas
Author: Kathy Steger
Serves: 8-10
- 2 cups shredded rotisserie chicken
- 2 oz reduced fat cheddar cheese
- ½ small onion, diced
- 1 whole fresh corn, kernels cut off
- 1 tbsp 2% chobani
- salt and pepper to taste
- 1 tbsp olive oil
- ⅛ tsp paprika
- ⅛ tsp oregano flakes
- 10 flour tortillas
- Preheat skillet. Add olive oil and sauté onion and corn about 4 minutes. Season with paprika.
- Combine corn mixture with shredded chicken, cheese, chobani and oregano.
- Season with salt and pepper.
- Spread a heaping tablespoon of chicken mixture over a tortilla and tightly roll.
- Place on a baking sheet, seam side down.
- Bake at 375 degrees for 20-25 minutes.
- Serve with your favorite salsa
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