July 8, 2014 Dinner Bobby Flay’s Braised Chicken thighs with mint/parsley sauce, sautéed patty pan squash and onion, and couscous with chard

July 8, 2014 Dinner Bobby Flay’s Braised Chicken thighs with mint/parsley sauce, sautéed patty pan squash and onion, and couscous with chard

Suzette bought several lovely patty pan squashes at the Farmers’ Market on Saturday.

Today I went to Costco for lunch and bought lamb chops, chicken thighs, eggs, Italian herbs and a few other items with the idea of making Bobby Flay’s Braised Chicken like Susan Palmer had made last Tuesday.  The recipe and description of the dish is as follows:

I found the preparation of this recipe to be easy and the cooking time was much shorer than I had originally expected it would be.

We mixed the rub and I slapped it on the thighs. Suzette sautéed the thighs in a large cast iron skillet for six minutes and then put in the skillet with the thighs into a 400˚ oven for about 25 minutes.

I sliced two patty pan squashes and ½ of a medium brown onion into slices and Suzette sautéed them until they began to turn brown, while the chicken was roasting in the oven.

Suzette then heated some PPI couscous and chard in the microwave, while I went to the basement and fetched a bottle of 2011 Sicilian Grillo white wine and chilled it.  

Susan had given us the PPI mint/parsley sauce from last Tuesday’s dinner, so we did not need to make the sauce.  We cooked six thighs and ate three, so we have three as PPIs.

I found this to be a relatively quick and delicious meal.  The wine was unassuming but pleasant with the chicken.

Suzette picked six strawberries from our garden.  It is exciting that our garden is beginning to produce some strawberries. 

We are between seasons on much of our garden produce.  The spring items have gone to seed and the summer and fall crops like cucumbers, squashes and tomatoes have reached yet begun producing vegetables, except that the chard is beginning to propagate new plants, which is wonderful.

Bon Appétit