In keeping with my plan to go through my recipe file and make 3 new recipes per week in order to: a) have lots of new recipes to post and b) clean and de-clutter certain areas in my kitchen that are badly in need of some attention, here is the first of many recipes I'll start with. It's a main course comfort food.
As you can see from the original recipe I made my notations (most of them anyway) of the personal touches I used in my bizarre need to tweak every recipe I've ever laid my hands on. It's just how I roll :)
I couldn't tell you what magazine I'd ripped this from, or from how long ago, but I guess the only thing that really matters is that I'm finally getting around to making it (or something similar). See, I knew I get to it...eventually :)
MY FRENCH COUNTRY CHICKEN
1/2 pound of bacon, diced
2 pounds of boneless skinless chicken thighs, cubed
salt and pepper to taste
1 can diced tomatoes (drained)
1 cup beef stock
1/4 cup bottled prepared french dressing
2 teaspoons herbs de Provence
1 tablespoon butter
4 cups hot, mashed potatoes (start your potatoes first, before you cook your bacon)
1 tablespoon Dijon mustard
In a large skillet, cook the bacon over medium high heat until almost crisp. Remove from pan and drain on paper towels. Mmmmmmm, bacon.
Salt and pepper the chicken thighs and cube into bite size pieces.
Drain most of the bacon fat from the skillet but leave a little in the pan to brown up the chicken thighs. Working in batches, over medium high heat, brown the chicken just to get a good color but not to fully cook through.
Add the browned chicken, cooked bacon and the can of diced tomatoes back into the skillet on medium low heat.
Stir to combine and then add the herbs de Provence, beef stock, French dressing and butter. Simmer on medium low for 10 minutes until the chicken is cooked through and no longer pink in the center.
Before plating, I stirred in 1 tablespoon of Dijon mustard into the mashed potatoes for an additional zip of flavor and then played the game with my husband of "Guess what the mystery ingredient in the mashed potatoes is?" It's not a flavor that is so pronounced that you taste it right away, but it's a mild tang in the background that makes the potatoes something extra special, in their own right. Try it, you'll like it!
Plate your mashed potatoes:
Top the potatoes with the chicken and bacon mixture, adding as much of the sauce as you wish, saving room on the side, for your side :)
Carrots with honey and brown sugar were my veggie of choice for this meal. Pretty and colorful! A meal that tasted as good as it looked!
Come again, won't you? There is always something cooking in my Kudos Kitchen just for you! YUM!!!
Until we eat again,