What i cook when i am away, and some times at home also

Farmhouse Chicken Thighs

Why farmhouse you ask?  It is because when i go down to a farm in Virginia, i use only what is available to me from the farm (but i buy the chicken, so not to slaughter the egg layers)

4 chicken thighs (okay, i really like thigh meat best with the skin on)

1 inch stalk of rosemary, minced very fine

1 teaspoon of fresh oregano, minced

1/4 cup scallions

2 cups Sangria (the very cheap kind)

1 tablespoon olive oil

salt to taste

1 teaspoon black pepper

1 cup carrots, sliced

1 cup fresh peas, without pods

Add enough olive oil to a 2 quart cooking pot and add 1 teaspoon salt.

When the oil is hot from  high flame, add the thighs, shin down to brown them.

When brown add oregano, rosemary and black pepper and then turn the thighs skin side up.

Add the wine and allow it to reduce on  a simmer by reducing the heat.

Add carrots first and after 5 minutes add peas and scallions.

Reduce the wine till it becomes thick.

Taste the liquid and add more salt if needed

there is no need for flour because the fat from the chicken and the olive oil become an emulsion with the wine.

Serve with you favorite starch (i love roasted red potatoes with this.

Middle Eastern

My mom's Parents were from Greece, one from Crete, the other Cyprus, so many dishes she created had that middle Eastern flavor.
I served these the other night, a complementary pair:  chicken and tabouli salad.

chicken Middle Eastern style

4 chicken quarters

4 cloves garlic, minced

1/2 teaspoon cinnamon

1 teaspoon cumin

2 teaspoons salt

1/4 teaspoon cayenne pepper

1 tablespoon dried parsley

1/2 cup raisins

1/2 cup green peppers, diced

1/2 medium red onion, minced

mix garlic, onion, cinnamon, cumin, salt, cayenne pepper and dried parsley together

mix raisins, peppers and onions and spread them on a baking pan

rub each piece of chicken with this and set in the pan.

bake at 375 F for 30 minutes

Reduce heat to 225 till the internal temperature of the chicken is 160 F (~30 minutes)

Serve on a bed of cracked wheat or with a side of tabouli salad.

Tabouli

2 cups bugler wheat

2 cloves garlic, minced

1/2 teaspoon cinnamon

1 teaspoon cumin

2 teaspoons salt

1/4 teaspoon cayenne pepper

1 tablespoon fresh parsley

1/2 cup green peppers, diced

1/2 medium red onion, diced

2 tomatoes diced

2 cucumbers diced

1/4 cup lemon juice

1/2 cup sesame oil

1/4 cup fresh mint, diced

2 cups plain yogurt

mix garlic, cinnamon, cumin, salt and cayenne pepper together with the dry wheat

Rehydrated the wheat mixture with 4 cups boiling water and then let cool 2 hours.

fluff with a fork after it is completely cooled

Mix in cucumbers, onions, peppers, tomatoes, mint and parsley.

Mix the sesame oil, lemon juice and yogurt  into the wheat mixture.

Chill and serve adding extra yogurt if desired.