Sunday, November 5, 2017

Sunday Dinner: Honey-Baked Chicken and Braised Broccoli

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.

menu:
honey-baked chicken (More with Less)
baked potatoes
braised broccoli (In a French Kitchen)

Saturday:
thaw chicken

Sunday morning:
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

Sunday noon:
set table
cook broccoli


This was an excellent, easy Sunday dinner.  I'll be doing this one again!

Braised Broccoli
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

Sprinkle over:
2 Tbsp. olive oil
1/4 tsp. dried thyme
salt
fresh-ground pepper

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.
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5 comments:

  1. BeckyNovember 6, 2017 at 8:22 AM

    This looks great. My broccoli fan is sure to love it.

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  2. Mary AnneNovember 6, 2017 at 4:39 PM

    I wonder about the chicken waiting in the oven before it starts to bake. What are your thoughts on this?

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  3. Mary AnneNovember 6, 2017 at 4:39 PM

    This comment has been removed by the author.

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  4. jenny_oNovember 6, 2017 at 6:05 PM

    Sounds delicious. Broccoli needs a little something, in my opinion, and this sounds like just enough :)

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  5. MargoNovember 6, 2017 at 6:44 PM

    Mary Anne, I don't worry about it. I wouldn't let raw meat sit out at room temperature all day, though. I take the modern food-safety standards and cross them with the old-fashioned ways and come out in the middle :) I also mix up baked oatmeal in the evening sometimes and put it on timed bake to be ready for breakfast.

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