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<\/a><\/p>\nSunday after I swam and had lunch, Michael and I sat down and meal planned for the week. It went a lot smoother than the first attempt. I think we have this thing down! We agreed that Monday through Friday meals had to be simple, easy and fast. Michael also requested that the frozen options (salmon, shrimp, turkey burgers) be for the end of the week and the fresh meats at the start of the week. Instead of steak Sundays we’re going to try moving steaks to Monday nights. It’s such an easy meal it’s silly not to have it during the week.<\/p>\n
\n We picked two new recipes to try this week. Both looked pretty simple. This week’s grocery list was much smaller since we’d gotten most of the things we’d need last week with our big grocery shopping excursion.<\/p>\n \n \n \n \n From Real Simple<\/a><\/span><\/p>\n According to the internet there’s 170 calories in a chicken thigh WITH the skin<\/a>. I checked a few different sources and saw the same information. I’m going to assume that’s correct. Of course it could be off a few calories depending on the weight and size of the thigh. But I’m really not going to measure each chicken thigh on my food scale to see if I’m off 20 calories one way…<\/p>\n We got the veggies going in the Dutch Oven with the broth and sugar.<\/p>\n And wine. \ud83d\ude42<\/p>\n Michael and I went from FAILING<\/strong> horribly at chicken to ROCKING<\/strong> chicken in one fell swoop.<\/p>\n<\/a><\/p>\n<\/a>Luckily the short list meant that we only had to hit two stores. And we spent less than $50 for all of this stuff!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n\n
Braised Chicken and Spring Vegetables<\/span><\/h3>\n
Ingredients<\/span><\/h3>\n
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Directions<\/span><\/h3>\n
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\nWe almost always half a recipe since it’s just the two of us. Chicken isn’t always that good as a leftover, in my opinion, so that’s another reason to half it. Michael can’t eat radishes so I substituted the last of the asparagus instead.<\/p>\n<\/a>
\nInstead of doing everything in the Dutch Oven, Michael browned the chicken thighs in a skillet.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>
\nWhen the chicken thighs were browned he added them to the top of the vegetables and reduced the heat a little, covering the Dutch Oven. After plating the food, sprinkle the chopped chives on it and serve with a little broth.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>
\nThis recipe was amazing<\/em>! It was even BETTER than the Coq au Vin<\/a> that we thought was the best chicken we’d ever done. The chicken was done perfectly. It was crispy, juicy on the inside, savory and so flavorful.<\/p>\n