Thread: Dinner Last Night 10/24/10

On 10/26/2010 10:19 AM, jmcquown wrote:
> Posted years ago, now posting again because it's a keeper recipe
>
> Savory Chicken Thighs
>
> 3 lbs. boneless, skinless chicken thighs
> 1/2 c. chopped onion
> 2 -3 cloves garlic, crushed
> 2 thin slices ginger root (or 1 tsp. ground ginger)
> 1/2 c. low-sodium teriyaki sauce
> 1/2 c. water
> 2 Tbs. dry sherry
> 2 Tbs. brown sugar
>
> Brown the chicken in a deep skillet in oil quickly until golden.
>
> Brown the onion, garlic and ginger in oil (canola) until soft. Blend
> together teriyaki, water, sherry and sugar. Add the chicken back to the
> pan with the vegetables. Bring to a boil and then reduce the heat.
> Simmer on low, covered, about 40 minutes. Remove the chicken to a
> platter. If desired, thicken the sauce with a cornstarch slurry. Pour
> the sauce over the chicken.
>
> The sides were rice cooked in chicken broth with Mrs. Dash Garlic & Herb
> no-salt seasoning. Steamed some broccoli to go along. It seems we're
> stuck on broccoli but hey, we love broccoli!
>
> Jill

Sounds good!

We had spaghetti and americanized meat sauce. Crushed tomatoes with
garlic, oregano, basil, salt, pepper and diced tomatoes. Browned ground
beef/italian sausage mixed in and simmered. Most people have their own
way...I don't put carrots or milk and it's not simmered for a day so
it's not bolognese.

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