By Larry Levine –

There had to be a mistake. The grocery market cash register showed a total of $10.26. The clerk must have forgotten to scan something. But there were just four items in my basket and four items appeared on the computer screen at the checkout counter. I don’t know what I expected the total to be, but I was going home to make a fine French dinner for Jennifer and me and fine French food is supposed to be expensive.

5 Tblsp Olive oil
3 garlic cloves, chopped
4 chicken thighs – skinless and trimmed of fat
1/8 cup all-purpose flour
½  lb fresh mushrooms, caps and stems separated, caps halved or quartered, stems halved
1 can (14 ounces) fire roasted, diced tomatoes
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley (optional)

Warm 3 tablespoons of oil in a large frying pan over medium heat. Add the garlic and sauté,  stirring frequently, until softened but not browned, about 2 minutes. Dredge chicken pieces lightly in flour. Raise heat to medium high. Spoon the garlic out of the oil and set it aside to be added back later. Add the chicken pieces and brown on both sides, about 10 minutes per side. Meanwhile, heat the remaining oil in a different frying pan over medium high heat. Add the mushrooms and sauté, stirring occasionally, until lightly browned, about 5 to 6 minutes. When the chicken is browned, stir in the tomatoes, mushrooms and garlic. Season with salt and pepper. Reduce the heat to medium-low, cover and cook the chicken 20 minutes. Uncover and cook another 10 minutes, or until chicken is tender. Sprinkle with parsley.
Serve with steamed white rose potatoes or steamed white rice.

Serves 2.


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