Cooking Blog?

I have been pretty obsessed with cooking blogs lately (home improvement/renovation blogs have taken a a major back seat). Since Zach and I both decided we wanted to lose a few pounds live a healthier lifestyle, we have really been watching what we eat. I love to cook, but I usually cook to taste-not to health standards. I don't necessarily cook foods and meals loaded with fat, but I am not a recipe cook and I rarely measure ingredients, for calorie purposes or otherwise. I don't think as I am pouring heavy cream into my dish is this three grams of net carbs or 200 calories worth? That is, until now.

I decided since my blog does have the word kitchen in it, I can technically mix in recipes, right? Sure. Why not?

So, I give you-Mediterranean Chicken (ish). Zach and Addison said I needed a better name, but-neither of them provided anything of sorts.

I found two recipes while browsing for something to do with my chicken thighs, and since I had a mixture of the ingredients in both, I created my own!


Serving Size: 2 (and a toddler)

Ingredients:
4 chicken thighs
1 green pepper- chopped
1/4 cup roasted red peppers - sliced
1/2 cup artichoke hearts - quartered
1 tbsp capers
1/4 cup calamata olives-sliced
3 small garlic cloves-minced
1 small yellow onion-minced
1 tbsp butter
1 tbsp olive oil
1 - 1 1/2 cups white wine (you can sub for chicken broth)
1/2 cup heavy cream
small pinch chopped fresh parsley  (optional)
salt and pepper to taste













(I didn't end up using the green olives)


1. Heat a skillet on Med-High. Add butter and olive oil. Salt and Pepper your chicken thighs and Brown thighs on both sides (make sure the skin is nice and crisp-it will soften as the sauce cooks). Remove chicken from skillet. (side note-I ended up removing my skin, so you can totally cook this sans skin if you want to skip the added fat-but your husband will devour his, so-yeah.)

2. Adjust heat to Medium. Add green pepper, garlic, and onion and saute for about 2-5 minutes (they will not be translucent or fully softened quite yet).

3. Add capers, red peppers, artichokes and olives and give the mixture a nice stir. Add salt, pepper, wine and browned chicken thighs back to the pan. With heat remaining on M, cover for approximately 20 minutes. The sauce will come to a low boil at this time-which is fine! 

4. Remove lid and add heavy cream. Do not stir-simply give the pan a couple shakes. Recover on Medium- Low for about 10 minutes (sauce may bubble a bit-but do not let the sauce come to a full boil).

You can serve this over noodles, or you can serve it over cauliflower mashers with Parmesan cheese (like I did to be a good low carb girl). We hardly touched our green beans, so if you were thinking of adding them-skip it.

Enjoy!
















PS-share with your toddler, they will thank you :)