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Feed A Cold

The Cold of 2017 is pretty much a thing of the past. More or less.

I’m feeling better, not quite the snot-factory I was, and only mildly sinus-headachy. Life is good and it’s time to rejoin the land of the living.

One thing about feeling under the weather is I rarely lose my appetite. I’m lucky that way. Lord knows I wouldn’t want to shed a pound or two whilst suffering the slings and arrows of outrageous head colds… Nope. I’ll have another helping, thanks… and don’t skimp on dessert.

Feeling better… I spent most of my not-feeling-well time in the kitchen, so there was no reason to change things, today…

Yesterday I made a few fruitcakes for Christmas. They went down to the basement, wrapped in cheesecloth and soaking in whiskey. They should be really good by December 25th!

Today was a simple one-pot chicken dinner.

Chicken thighs and orzo. Perfect combination and I didn’t have to go to the store! The basic recipe comes from Bon Appetit.

Chicken and Orzo

adapted from Bon Appetit

  • 6 chicken thighs
  • salt & pepper
  • 3 tbsp butter, divided
  • 1 fennel bulb, chopped, plus fronds, chopped
  • 1 medium onion, chopped
  • 8 ounces orzo
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest

Preheat oven to 400°F. Sprinkle chicken thighs with salt and pepper. Place in oven-proof skillet and brown chicken on both sides.

Place in oven until cooked through – about 15 minutes.

Remove pan from oven, place chicken on a plate and set aside.

In same pan, add the chopped fennel and onion. Cook until both are wilted, about 5 minutes. Add the orzo and cook until the orzo begins to lightly brown – 3-5 minutes.

Add 1 cup white wine and stir up all the goodies (fond) in the pan. Keep stirring until most of the wine has been absorbed.

Add chicken broth a half-cup at a time, stirring in until almost absorbed. It’s just like making risotto – only with pasta.

When the last broth is absorbed, stir in 1 tbsp butter, the reserved fronds, and the lemon juice.

Place orzo on plate, top with chicken thighs, and sprinkle with lemon zest.

It’s the perfect one-pot meal – and it really only takes one pot!

Back to reality… planning the Halloween costume since I have to work, and starting to think about the Christmas decorations since we’re going to have Christmas Dinner at our house this year. Can’t wait!!

Yeah… I’m feeling better…

 

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