I have kind of been in a funk over the past few days, but this weekend I seemed to shake it and enjoy some (healthy) me-time.
I have been reading Widow of the South (as some of you have seen on my sidebar) and I reached the, "can't put it down" stage this weekend.
I cleaned quite a bit and that always gives me a healthy feeling of accomplishment.
I completely de-germed my house. I had done this already, but after being sick I have to really deep clean and sterilize and air out to feel comfortable again.
Today (Sunday) was the most satisfying of the weekend though. I didn't go to church this morning, but I certainly did my share of praising my God. I made a new play list on my ipod titled "praise" and I listened to it over and over and over (practically all morning and much of the afternoon) singing and crying and smiling and praying and praising my amazing Lord and Savior. Music moves me to the core.
I put the finishing touches on my clean home, and enjoyed being here thoroughly.
And I read my book, drank a good Chardonnay, and tried a new recipe which I will now share (it was really good! and really easy!!!)
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.