Google Something Clever 2.0: What's for Dinner?

Mar 6, 2013

What's for Dinner?

I'm normally not a recipe-sharing kind of gal, but my pal Lucy from My Life as Lucille asked for recipes, and what Lucy wants, Lucy gets. So here it is, my signature dinner. I make this almost once a week. It is my favorite meal that I make, and maybe even my favorite meal, period. The entree was originally from Martha Stewart, but I've changed it here and there over the years, so it's probably pretty far from Martha by now.

Now, this does take a lot of time. And it is a bit of work. But it is fan-friggin-tastic, and your house will smell delicious all night (and into the next day, if you're a dish washing procrastinator). Please enjoy:

Chicken Cacciatore


2 large chicken breasts (a little under a pound, I think, but a pound would be fine)
1 large green bell pepper
1/2 large white onion
1 14.5-ounce can diced tomatoes (not Petite Diced, and not No Salt Added)
5 cloves garlic (I really like garlic. I believe the normal recipe calls for 3)
1/3 cup chicken broth*
1/4 cup white wine**
All-purpose flour
Salt
Black pepper
Oil (it's supposed to be olive oil, but I always use vegetable oil)

  • In a large pot, heat about 1/2 inch of oil to med-hi.
  • Slice peppers and onions, mince garlic. 
  • Slice chicken into tenderloins and season with salt and pepper. Dredge in flour.
  • Cook chicken for 5 minutes on each side. Remove chicken and set aside.
  • Add pepper, onion and garlic to pot. Cook until onions are translucent.
  • Reduce heat to med-lo. Add wine, simmer 4 minutes.
  • Add tomatoes, broth, chicken and a pinch of salt. Raise heat to med-hi and bring to a boil.
  • Reduce heat to med-lo, cover partially, simmer for 35 minutes.
  • Remove chicken, cook uncovered for 10 minutes.

* I buy a 48-ounce box of College Inn broth (way better than Swanson) and freeze 1/3 cup portions in tiny Rubbermaid containers. Then I put all the cubes in a freezer bag. I always add the broth to the pot frozen, and it works out fine.
** I use Pinot Grigio. Use real wine; not cooking wine. If it's not good enough to drink, it's not good enough to cook with.

Garlic Mashed Potatoes


Now, this one's tricky, because I always eyeball it. I'm pulling the measurements out of my ass...
2 white potatoes, peeled and cubed
3 cloves garlic, minced (same rule applies; I'm bonkers for garlic)
3 tbsp butter (not margarine!)
1/4 cup milk (I'm guessing here)
Salt
Black pepper

  • Boil potatoes until they're done. I dunno. Poke them with a fork.
  • In a small saucepan, heat the milk, butter and garlic on med-lo for 5 minutes.
  • Drain and mash the potatoes. Add the garlic mixture.
  • Stir it up. Salt and pepper to taste.

This whole deal serves three. Which, in my house, means that it serves two for dinner, and then my husband takes the third serving to work for lunch the next day, and I'm jealous.

After you print this out (and I know you will), head on over to Lucy's house and give her a recipe!