Need to clean out the cupboard and the fridge?
Send me an invite, I’m there.
One of my favorite things on earth to do is to walk into a kitchen and just create.
Yup – no preparation, no word, no hint of what lurks in the cupboards, cabinets, and fridge.
It’s my favorite game – my favorite challenge – my heart and my soul.
I’m full of love today for this ambitious adventure and for my friend, Michelle.
Thank you.
Cherry Balsamic Chicken & Sweet Potatoes
Cherry Balsamic Chicken & Sweet Potatoes
(This recipe makes enough to feed a crowd)
3 Tbs. butter
6 large, bone, skin-on, chicken thighs
1/4 tsp. red pepper flakes
sea salt and pepper
3 Tbs. butter
3 medium sweet potatoes, cut into 1″ cubes
1/2 yellow onion, diced
3 cups fresh spinach
1/4 tsp. red pepper flakes
sea salt and pepper
3 Tbs. balsamic vinegar
1 cup dried cherries
Melt 3 Tbs. butter in a large skillet.
Once the butter is hot, carefully place in the chicken thighs, skin side down, and brown for 3-5 minutes. Flip and brown again. Season both sides well with salt and pepper and red pepper flakes.
Reduce heat to a simmer and cover.
Cook for about 10 minutes, until the chicken is cooked all the way through.
Remove the chicken from the skillet and set aside.
Reserve any remaining melted butter or chicken renderings.
Add the additional 3 Tbs. butter and melt on high.
Add the sweet potatoes and onions, along with seasonings, and sauté until golden brown. Cover and cook for another 15 minutes, until the sweet potatoes are somewhat soft, but still maintain their shape.
Stir in the spinach and cover to wilt.
Then, set aside.
Finally, reserving all remaining butter in the pan, add the balsamic vinegar, with a touch of sea salt.
Stir in the cherries and reduce the mixture on high heat until thick and the cherries have absorbed much of the liquid.
To serve: fill each plate with a scoopful of potatoes. Top with a seared chicken thigh, and then spoon the cherry balsamic “sauce” over the top. Garnish with freshly ground pepper.
Serve with a light red wine.
