Yesterday on Facebook, Anna VosKamp asked fans to name three things they were grateful for right then in that very moment. One of my three things was knowing what I was cooking for dinner.
Can I get an amen?
I’ve said it before and I’ll say it again, my house never feels more like home than when I’m cooking. Thankfully after all the over indulging during the holidays, we’re getting back into a routine of meal planning and eating at home.
I use an app called Food on the Table to help me plan, and last week I tried their recipe for chicken thighs with sautéed onions and wilted baby spinach.
I was so excited to find a chicken thigh recipe. That’s my favorite part of the chicken.
The recipe also called for a whole red onion. It seemed like a lot, but I chopped up the whole thing anyway.
While I sautéed the onions, I put my daughter to work seasoning the chicken with salt and pepper.
The directions read, “once the onions are sautéed, set them aside and keep them warm.” I panicked a little bit when I hit the “warm” button on my oven and the timer read 45 minutes. Ain’t nobody got time for that.
I finally settled on doing it the old-fashioned way and covered them with foil.
By this time, the chicken had finished browning and I got to the fun part; adding the orange juice
and balsamic vinegar. I love this stuff so much I was tempted to drink it right out of the measuring spoon.
Now we’re left to wait while everything simmers. The aroma of all of those flavors melding together will whet your appetite. And make you hope that dinner tastes as good as it smells…
Dinner is almost ready. All we have to do now is wilt the spinach.
Wilting spinach made me feel so grown up and chef like.
We ended up with a whole mess of onions and barely enough spinach. But, we all really liked the dish. Next time I’ll cook a little more spinach and maybe serve a side dish, too.
chicken thighs with sauteed onions and wilted spinach
|Prep time||15 minutes|
|Cook time||35 minutes|
|Total time||50 minutes|
|Meal type||Main Dish|
|Website||Food on the Table|
- 2 teaspoons olive oil
- 1 red onion (halved, sliced)
- 8 Medium chicken thighs
- 1 teaspoon salt (I used Sea Salt)
- 1/2 teaspoon freshly ground pepper
- 1/4 cup orange juice (I used Simply Orange)
- 3 tablespoons balsamic vinegar
- 1 bunch baby spinach (coursely chopped)
|heat oil in a large skillet over medium high heat|
|add onion slices and cook until the onions begin to soften|
|remove from skillet and keep warm|
|season chicken with salt and pepper|
|place chicken in skillet and cook until browned on both sides|
|pour orange juice and vinegar over chicken|
|cover, reduce heat to simmer. cook chicken until it is cooked through, approximately 20 minutes|
|remove chicken from skillet and keep warm|
|increase heat to high and add spinach to skillet|
|stir spinach until is begins to wilt and remove from heat|
|to serve, place 2 chicken thighs on bed of spinach and top with onions|
See you in class,