I read about Anna's birthday feast, but my library didn't have the same Susan Herrmann Loomis cookbook she used so I settled for In a French Kitchen. I glanced through it quickly Saturday night - the prose includes everyday details of French kitchens (fascinating!) and the recipes seem very doable. My eye landed on Braised Broccoli and with no trouble at all, I added it to our Sunday dinner.
honey-baked chicken (More with Less)
braised broccoli (In a French Kitchen)
scrub potatoes, put in oven on timed bake
cut up chicken, mix sauce, put in oven on timed bake
cut up broccoli/onions/garlic and put in pan with lid
This was an excellent, easy Sunday dinner. I'll be doing this one again!
Put in wide shallow skillet with lid:
about 1 lb. broccoli, cut in bite-sized pieces, tender stems included
3 Tbsp. minced sweet onion or scallions
2 garlic cloves, minced
1/3 cup water
2 Tbsp. olive oil
1/4 tsp. dried thyme
Cover and cook on med-high for 10 minutes. Lift lid and stir. Continue to cook without lid, stirring occasionally, until liquid evaporates and contents are sizzling, hopefully even getting a little browned, maybe 5 minutes. Serve hot or room temperature.