Sunday, November 2, 2014

Family Night


Although we don't do it often enough, I love Family Night.  It's a night where we all enjoy a good meal and then either watch a movie or, better yet, play a board game.  We love the oldies like Taboo and Scattergories.  My personal favorite is Scrabble, but I can rarely get them to play with me.  Since I was a court reporter for 14 years, I do know a lot of words. My husband says it's like death playing it with me.  On the rare occasion we do play, the kids drop like flies and end up retreating to their room.  Last Christmas, we played Scattergories at my parents' house.  If you've ever played that game, you'll know that there can be a lot of debates over acceptable words.  And there are certainly a lot of interesting answers.  We also played Taboo, and we all enjoy buzzing people with the buzzer.  Good times.

Having teenagers, it's tough to have everyone around for Family Night.  We all were home last Thursday night, and it gave me a chance to try a new recipe I developed for Greek Chicken. It's pan-seared bone-in chicken breasts with a beautiful browned skin.  Then an olive and caramelized onion sauce is made in the same pan.  It's all topped off with crumbled feta cheese and fresh parsley.  And they loved it!  It was pretty easy to do too.  I hope your family enjoys this on Family Night.

GREEK CHICKEN
4 bone-in chicken breasts with the skin
1/2 stick butter
2 T peanut oil
1 onion, sliced thin
Pinch sugar
4 cloves garlic, minced
1 1/2 C chicken stock
1 C whole pitted black olives, cut in half
2 T fresh Italian parsley, chopped
1 T lemon juice
2 teaspoons oregano
Crumbled feta cheese

Put the peanut oil and the butter into a large skillet that has a lid.  Heat to medium high heat.  Sprinkle the chicken with salt and pepper.  Add the chicken skin side down to the pan. Cook for five minutes and until the chicken is well browned. Reduce the heat to medium and cover.  Cook for an additional 15 minutes or until the chicken is done through and at 160 degrees in the center.  Lightly swirl the pan around a few times to make sure the butter isn't burning in hot spots on the stove.  Remove them to a plate and cover them with foil. The carryover heat should bring your chicken up to 165 degrees.

Drain all but about 1 T of the fat from the pan.  Add in the onions and the pinch of sugar.  Cook the onions for about 8 minutes, stirring frequently, or until they are browned.  Add in the olives and cook for a few minutes to soften them slightly. Add in the chicken stock and scrape up any browned bits on the bottom of the pan.  Add in the garlic, lemon juice, and oregano.  Bring to a slight boil and cook until thickened, 3-4 minutes.  Serve the chicken with the sauce and garnish with the Italian parsley and crumbled feta cheese.

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