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 :)
- 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.