Two out of three ain't bad: We danced to Blur and Elastica and I managed to eke out a couple of Bristol board signs, but the cinnamon rolls remained at their first rise overnight. I completed them later this afternoon with great success. Really I should be blogging about those, but I also made a delicious meal tonight that involves all things Thanksgiving, things which happened to be in our fridge even though there are 3 weeks until the culinary event of the year. And despite previously detailing how to create a Bunny Cake, I've never posted my very own recipe. And so, without further ado, I give you:
Chicken Squash Action (named by Ken)
Makes 4 servings
2 tsp olive oil1 onion, sliced
2 cloves garlic, minced
1/2 c sliced mushrooms
1/2 c celery, diced
1 T fresh sage, minced
1/2 c red wine (I used Vampire Pinot Noir)
3 c butternut squash, in 1/2 inch dice
1 c chicken broth
1 c cooked wild rice
6 oz cooked boneless skinless chicken breast, sliced
In a large pan with a lid, sautée the onion, garlic, mushrooms, celery, and half the sage over medium heat until onion is caramelized, about 10 minutes. Stir in remaining sage.
Deglaze the pan with the red wine (this part smells delicious). Add the squash and the broth. Bring to a boil, then reduce heat and simmer, covered, until squash is fork-tender (this will depend on the accuracy of your dice), about 10 minutes. Stir in the rice and the chicken breast and simmer a few minutes more, until chicken is heated through. Salt & pepper to taste.
Serve with wine and, optionally, a purring cat nearby. A few toasted sliced pecans would also be a delicious addition, or a few dried cranberries (in fact, I think I'll go add a few of those to the leftovers right now). Bon appetit!
*We met Paula on the subway on Friday night. I didn't see her running today but I'm sure she did very well!
