Wednesday, April 27, 2016

Savory Stuff -- Basil Butter Chicken


This is the point where I apologize for neglecting my blog. Oops. Sorry. (do I HAVE any readers yet who care? hah)


But I'm not TOO sorry, because I've been kicking depression's ass, finishing my book, doing improv shows, and hosting visitors. So yeah, sorry-not-sorry. And it hasn't even been that long.

Next week is #Brunchweek, so expect some yummy recipes from me then! This is a pretty basic, but delicious and simple recipe. The pictures aren't great, but the flavor is awesome.


So anyway, I realized my first post boasted my savory dishes and how I rarely bake, and then all my following recipes were desserts and drinks. Oops. So I figured it was time, even if I was taking photos of this thing at midnight with inadequate lighting, hah. Pickle juice brines are my jam. I will always, always cook with a pickle juice brine :)


Basil Butter Chicken

  • 4 skin-on, bone-in chicken thighs
  • 1/2 cup pickle juice
  • salt and pepper
  • 1 can of petite diced tomatoes
  • 1/2 cup red wine
  • 3 cloves garlic, diced
  • 1/4 cup sliced mushrooms
  • 1/4 cup caramelized onions
  • 1 handful chopped spinach
  • 4 tbsp butter
  • 2 tsp olive oil
  • 1 handful fresh basil, sliced


-Pour the pickle juice over the chicken and let marinade for an hour or overnight. Remove and pat dry, sprinkle well with salt and pepper.

-Preheat the oven to 375 degrees F.

-Heat a large iron skillet on medium-high heat. Add a tablespoon of the butter and a teaspoon of the olive oil and heat until just melted. Add the chicken and brown on each side until crispy, about two minutes. Set aside.

-Add the rest of the butter and olive oil. Brown the garlic, then add the wine and reduce slightly.

-Add the tomatoes and simmer for ten minutes. Add the mushrooms, onions, and spinach. Return the chicken to the pan, cover slightly with some of the tomato mixture.

-Cook for 30 minutes, or until a meat thermometer inserted into the chicken reads 165 degrees F. Top with the fresh sliced basil.

-Serve over wild rice or pasta.

7 comments:

  1. Hai Ashley... nice to know you. your dish looks scrumptious. What can I substitute red wine with?

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    1. Chicken broth with a splash of balsamic vinegar perhaps?

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  2. This chicken looks so tender and juicy. How interesting that you used pickle juice, that's something I've got to try!

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  3. That pickle juice brine is brilliant, I will definitely be trying that! We love chicken and I'm always looking for new ideas - looks yummy!

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  4. I battle with depression too so I am just glad that you are posting:) Cooking keeps me happy so I try to do it as often as possible. It's mostly brownies though... Love this chicken and all that BASIL!

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    Replies
    1. I got new meds that are a help, but I still have low days and "do nothing" days. <3

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