Yum – Wine-Braised Chicken

Welcome to my kitchen on this amazing Saturday. Hubby and I plan to spend a little time this weekend shoring up the raised beds in our garden. It had been our intention to build all new beds this year. The ones we have now have seen better days. I’m not sure why we chose to make the best of what we have for one more year. But we did.

Maybe that’s because since September of last year, we seem to be involved one major tear out project or another around here. It began with overgrown bushes along the drive way. By removing the juniper bushes, the Yuccas became the real focal point of our landscape.

As long as we were ripping things out, we just kept going and going. First it was a bush that had been killed by gophers. (It’s the big, dead-looking one behind the Old Man cactus). Removing the dead bush drew our attention to the junipers on either side of the drive way. Messy things, they were the next to go. And all the overgrown ivy that had taken over the back yard simply could not stay.

This is our first spring without an ivy-covered back yard. With the spring rains, the weeds have just gone nuts – and there seems to be no way of keeping up. We’ve both done our best while still making time for a life. After all, spring is the time to get out and explore.

On a positive note, I’m really enjoying some creative time between projects to putter in the kitchen. I get such joy cooking for my family. I think we need to find what makes us happy, and run with it whenever possible. Beginning each day in prayer makes me happy. Holding hands with Hubby and falling asleep in his arms makes me happy. Simple things make me happy. And this delicious supper for my guys really makes me happy. Enjoy! And remember to count your blessings.

Wine-Braised Chicken with Pearl Onions over Rice
Braised Chicken
1 (14 oz) bag frozen Pearl Onions, thawed
4 teaspoons fresh Parsley, divided
8 boneless Chicken Thighs
1 (10 oz) can Cream of Chicken Soup
1/2 cup White Wine
1-1/2 tablespoons dried Tarragon
1 teaspoon dried crushed Rosemary
Salt to taste
Black Pepper to taste

Thaw pearl onions. Mince parsley, divide and set aside. Place chicken and onions in the bowl of a slow cooker.

In a small mixing bowl, combine 2 teaspoon of the parsley, the soup, wine and all the seasonings. Whisk; pour over the chicken and onions. Cover; cook on LOW for 6 hours or until chicken is tender.

Rice
1-1/2 cups uncooked Rice
3 cups Water
Pinch Salt

Place rice and water in a saucepan. Season with a pinch of salt. Cover; bring to a boil. Lower heat; simmer for 15 minutes or until liquid has evaporated and the rice is soft. Remove from heat; let sit for 5 minutes. Fluff rice with a fork.

Remove chicken from the slow cooker with a slotted spoon, place on a wire rack inside a rimmed baking sheet. Place chicken under the broiler for just a few minutes to brown the skin. If desired, season with a pinch of Tarragon, salt and pepper.

Skim fat from the cooking juices. Spread rice out on a serving platter. Top with chicken, garnish with remaining 2 teaspoons of parsley. Strain cooking liquid, place onions in a bowl, serve liquid as a gravy alongside the chicken, rice and onions. Round out the meal with a vegetable such as green beans. Serve and enjoy.

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All the ends of the earth have seen the saving power of God.