Thursday bowling I did well as usual, so did Matt although he did very well on Monday too this week. I talked to some friends who bowl on Thursday's too and we have decided to have a little party together on Christmas Eve. This means that I too will have to provide some treats and I don't make cookies. I guess I will be buying. I have never made cookies in my life, as far as I remember. Too easy to pick up and stuff in one's mouth maybe. I sure am not going to start now. One woman said veggies and dip. Maybe I could do a fruit platter. Hmmm.
I have just discovered, well I had heard of it before, the gem Tanzanite. Didn't know much about it, but lately I have had a few ads come through by email. This was a picture in today's. I want, I want. I won't get though, too expensive. Isn't it beautiful?
This is what I am planning for supper.
WebMD Recipe from EatingWell.com
- 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola oil
- 1 tablespoon butter
- 4 cups finely diced onions
- 1 pinch sugar
- 1 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon dried marjoram
- 1 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons finely minced fresh parsley, dill and/or chives
- Step 1
- Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
- Step 2
- Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
- Step 3
- Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
- Step 4
- Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
- Step 5
- When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Have a great day