Recipe: Chicken Veggie Gris

Ok, I’ll admit that this is a strange name for a recipe, but at least it gives you an idea of what you’re getting… right?

Let me share a little background before launching into this recipe with you.

We recently relocated to a new state, in a new town, in a furnished corporate apartment.  Have you ever had to do this?  It’s sort of like cooking in “your own” kitchen, but it’s not.  The pots and pans are different… the utensils are unique (even though I *did* bring my own)… and even the cooking vessel (an electric stove instead of my beloved gas range) is different.  Challenges to be sure, but I was determined to make our transition to this new place as smooth as possible… which meant cooking dinner each night.  

Yesterday, our first weekday in our new apartment, brought on my first challenge.  I had to purchase *enough* food and seasonings without purchasing *too much* because, remember, this is only our temporary home.  I already have the necessary pots, pans, seasonings, etc to make the meals that I want to make… but they’re currently sitting in a Jessup, MD storage unit.  So, in the meantime, I’ll be doing my best to create delicious meals without purchasing too many items that will end up being duplicates if I don’t use them up before we move from our current residence.  I hope you find my journey to be interesting and maybe even a little helpful!

Dinner on Monday was a challenge.  I went to the local Walmart to pick up some things, but this particular store was rather sparse in selection, especially since it carried no fresh produce or proteins.  This is where I bought the kitty litter, toilet paper, skim milk, orange juice, spaghetti sauce, canned chicken, a loaf of bread, foil, and a large bag of individually packaged chips. While I could have stopped at the Fresh Market store a block from our apartment, I was on a particular mission to find something that would help me get groceries (and cat litter) from my car to our new home, so I was traveling around town with this goal in mind.  I eventually found a collapsible cart that will be perfect for my needs and darted into the closest grocery store to stock up on some fresh items.

Since this was my first venture out for supplies, I was trying to mentally flip through a number of meal options that could create the most amount of duplicate ingredients.  I ended up choosing two packages of ground turkey, two packages of chicken breasts (with three in each, which could yield three meals for the two of us), some broccoli slaw, a bag of onions, romaine (for my lunch salads),  a bag of onions, a small box of frozen meatballs, cooking spray, and spices (garlic salt, herbs de provence, dry mustard, italian seasonings, pepper, and Hungarian Paprika).  Using these basics, I decided to go with something very simple for dinner… and my Chicken Veggie Gris was born.ChickenVeggieGris

I started by seasoning two chicken breasts with garlic salt and herbs de provence.  Using the apartment’s skillet, I turned the electric burner to “8” and allowed the pan to heat.  Clearly, this is not the way to do things with an electric oven because when I added some margarine and a thinly sliced onion to the pan, there was entirely too much smoke in the apartment. I quickly turned down the heat and turned *on* the vent fan to keep from setting off the fire alarm so things calmed down a little.  NOTE: there was never any real danger, but it really did freak me out a bit. 

Once the onion had time to saute in the margarine to soften, I opened a bottle of white wine (I used a Pinot Gris, but only because I couldn’t find a bottle of James River Cellars Reserve Chardonnay fast enough) and added that to the onions to allow them to soak up some of the yummy wine flavor.  I then moved the onions away from the center of the pan, placed the chicken breasts in the center to brown, and seasoned the underside of the breasts with the same seasonings as mentioned above.

Dinner was looking a little bleak at this point so, after I flipped the breasts over to cook through, I added some broccoli slaw to the pan for color and veggie-goodness.  Seasonings were now the priority… dinner couldn’t be bland, especially for my first attempt.  I opted to add a few dashes of soy sauce, some balsamic vinegar, and about a half cup of the wine to create a sauce that would make things come together.  I then cooked everything until all the flavors combined, about 10-15 minutes.  The chicken was poaching nicely and, while I would have preferred to have the veggies with a little more crunch and color, the softened broccoli slaw suited my husband’s tastes and still looked pretty on the plate.  To finish off the meal, I cooked a packet of brown and wild rice and used that as our starch for dinner.  It wasn’t exactly the meal I’d planned, but it was tasty and home-cooked… the best way to finish out a stressful “first day”.

I’ll continue to add recipes, both from before and during our move, so I hope you’ll check back to see how things are progressing.  I have some recipes that I never had the chance to share, so I’ll let you know when those are posted.  My attempt tonight is going to be something along the lines of a lasagna, without lasagna noodles…. will that even work?

Follow me on this journey… I promise to share both the highs (yummy recipes) and lows (how in the world am I going to learn to cook without a gas stove?) of the coming weeks.

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