Today was going to be the day. . .

Today was going to be the first day without a post for Hiraeth.  I haven't missed a single day since I started blogging in October of 2005.  For the first 15 months, I posted a daily prayer from a little book my grandparents gave me, God's Minute, and in the past year I have been posting daily devotionals from Charles Spurgeon's Chequebook of the Bank of Faith.

I have considered (and rejected) several other daily commitments and am still tossing around a couple of weekly projects but haven't settled on anything yet.

So, I went to bed last night knowing that today was going to be my first "no post" day.  It felt strange. 

Enter Rebecca's monthly theme:  Weather Reporting.  Rebecca's monthly themes are always so much fun so join in and tell her what the weather's like at your place.  Just be sure to send your link directly to Rebecca.

So, here we go:

 

I plan on mixing it up a bit for my weather reporting posts.  If we have any warnings or watches I'll post those  but the rest of the time I'll be posting photos or dog stories, recipes or some such.

 

Now, I sure hope I have all the ingredients I need for my Chicken Cacciatore recipe because I don't plan to step foot outside my door today unless I must. . .

 

A Cold Weather Recipe for you: 

 

CHICKEN CACCIATORE

1 cup flour + salt and pepper: mix together for coating mix
3 lbs. chicken parts (thighs and legs), skin removed and reserved

2 TB extra virgin olive oil
1 large onion, cut into 1 inch dice
4 garlic cloves (or 4 tsp minced garlic)
12 oz. button mushrooms, halved or quartered if large
1 cup dry white wine (sauvignon blanc is good)
1 cup chicken broth
3 cans diced tomatoes
seasonings:  oregano, basil, crushed red pepper

Shake skinned chicken in bag with flour mixture and set aside

Brown chicken skins in large dutch oven over medium heat, until fat has been rendered and skin is browned.  Discard skin.

Add olive oil to chicken fat and brown chicken on all sides, a few pieces at a time.  Transfer to platter.  Add onion to pot; cook, stirring occasionally, until onion is translucent, about 4 minutes.  Add garlic and mushrooms; cook, stirring until tender, about 5 minutes.  Raise heat to medium high.  Add the wine, scraping bottom of pot with wooden spoon to loosen browned bits.  Cook until most of the liquid has evaporated.

Add chicken broth with tomatoes and seasonings.  Return chicken to pot along with any drippings on platter..  Bring to a gentle simmer, cover, and cook until the chicken is cooked through and very tender, about 30 minutes.

In a small bowl, mix together the butter and TB flour to form a smooth paste and stir into pot to thicken.

This recipe may be made ahead (up to three days).  Flavor is enhanced with re-heating on low.  Serve over fettucini noodles.

Comments

[Elle]

Your daily consistency has always astounded me. While I'll miss the Spurgeon dailies, I look forward to what next God will give you. Thanks also for the recipe. This one definitely looks like a "warmer." HNYBF!

[Rebecca]

OH THAT CHICKEN SOUNDS GOOD! And rats, I have pork chops defrosting for dinner. :(