So we are now in the home stretch of the school year. The weather, while still a little fickle, is finally making sense, spring sports are well under way and the sun is setting so late that I think it’s 3 o’clock when it is already 7. That’s actually not so good, because my day gets thrown off, and I think I have all the time in the world. Which means I sometimes forget to make dinner.
I know, you’d think after all these years it gets easier. I hate to be the one to break the news to you, but it’s still a struggle. I guess I’m not the only one, which is why you have seen so many dinner prep solutions appear on various web sites and food blogs. If you think you would find advance prep helpful to your family’s schedule you should definitely check out these sites. Some of you have been doing this prep for years, without even realizing it was called “dinner prep.” Simply planning at the beginning of the week what your family schedule will be and what the menus will be, and pre-shopping, pre-cooking and preparing in advance is so important to many working people.
And when I’ve tried, it worked. Advanced prep definitely makes life easier. But sometimes you can’t prep, and sometimes you aren’t that organized, or sometimes you just have one of “those” weeks (you=me). It’s ok. There are many dinners that can be thrown together quickly, with no major shopping involved.
So it is most welcome to have a dinner in your arsenal that has minimal ingredients, but packs a flavor punch. Something “different,” yet very basic. This chicken recipe fits the bill well, as it is much more than the sum of its parts. Three ingredients that will produce a delicious dinner in about an hour. Can’t ask for more than that! I was very surprised by the delicious flavor and crispy skin produced, that I made it twice, with the same results, and the same reaction from the family. It is definitely a keeper!
I used chicken thighs, but you can use white meat as well, just shorten the cooking time so you don’t dry out the chicken. Scale everything up or down depending on the quantity you want, but there is no wrong. This would be delicious served over rice, couscous quinoa or freekeh.
Mushroom and Sun-Dried Tomato Chicken
12 chicken thighs, with skin and bones
1 jar sun-dried tomatoes, in oil, julienned or halved
12 oz. cremini mushrooms, quartered
10-12 whole cloves garlic, peeled (cut smaller if using white meat)
Place the chicken in a roasting pan in one layer and top with tomatoes (and oil), mushrooms and garlic. Bake at 350 for 1 to 1 ½ hours, depending on size of chicken pieces. Once during the baking peek in to make sure the mushrooms and tomatoes aren’t getting over done—if they are just push them into the liquid at the bottom of the pan. Prepare to be amazed!
By Rachel Berger