Braised chicken thighs with white wine, garlic, rosemary, and mushrooms

Rosemary joined us for dinner. Of course, she (and garlic) were only on my plate, compliments of the mini-saute pan with my own seasonings. Rand’s plate also did not have broccoli on it: He sides with George H. W. Bush on the belief that broccoli is not to be eaten.

We have generally always eaten chicken breasts, but more and more, they are tough, fibrous, and tasteless, including the alleged organic cage free chicken. I only used chicken thighs for making Moroccan chicken as the darker meat was more flavorful in the spicy stew. After the last organic cage free chicken breasts were essentially inedible, I braised chicken thighs with herbs de provence followed with a light creamy sauce. Rand, who rarely comments on food other than to give me a look (like last night when he saw me mincing garlic and rosemary and I assured him it was not going into the main dish, just mine), said the chicken was good–“better than that last one that I could not eat.”

I know people who prefer dark meat–my colleagues at work always wanted thighs on fried chicken Thursdays. Maybe I get it now.

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16 Responses to Braised chicken thighs with white wine, garlic, rosemary, and mushrooms

  1. Betty says:

    The meal looks absolutely delicious! Including the broccoli! With such a sauce, I am sure the broccoli is delectable. I was planning to plant less this year, but I may have to invite Herb to my place, too. If you had any leftovers, enjoy them!

    Liked by 1 person

    • Suzassippi says:

      Thank you, Betty. I am actually about to head to the nursery to see what new plants may have come in this week–need my dill and lavender, and a few more flowers to pot. I love almost all vegetables, including my newest favorite I learned from Dorothy’s New Vintage Kitchen, grilled endive. And no, of course Rand would not even try it. šŸ™‚

      Liked by 1 person

  2. peggy says:

    Locks and sounds delicious – I for one love broccoli. It happens to be very good for us.

    Liked by 1 person

  3. Katie says:

    Well, that looks delicious!

    Liked by 1 person

  4. Beth says:

    Looks very healthy and delicious and so does the plate it’s on. I’m not crazy about chicken, usually shredding white meat for soups and casseroles rather than baking or grilling. I think you found the perfect solution to the bad supply of chicken – which seems strange to me because Lafayette County used to have numerous local chicken farms (I visited one of a relative and was terrified going in one of the barns!). Just wondering about your husband – when eating elsewhere does he notice ingredients like at home? My ex was terrible about certain things and anything new, but when eating out and at friend’s homes he would surprise me with his acceptance (and enjoyment) of things he thought he didn’t like!

    Liked by 1 person

    • Suzassippi says:

      Thank you, Beth. The plate was my mother’s china. If any one is raising chickens around here any more, it is a well-kept secret. Larson’s has the best meats and it is rare to get bad meat from them. Lately, I have gone to Kroger a few times because there are things I cannot get at Larson’s, but other than salmon, I will not buy meat there any more. Rand will not eat certain foods other places either; he is just more polite about it. šŸ™‚


  5. janebye says:

    Yum! Rich swears by chicken thighs as more moist and tasty too. I think you should add chickens to your backyard mix of critters. :O

    Liked by 1 person

  6. Looks YUMMYLICIOUS! Of course, I would have to have 2-3 thighs on my plate…

    Liked by 1 person

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