So here’s what happened:
A few weeks ago I was making dinner – a dinner that I make frequently on weeknights because it is the trifecta of weeknight dinners:
- minimal pots and pans
- quick and easy prep
- delicious across all family members
And as this dinner was cooking away – completely unattended, which allowed me to sit with a drink – I thought, “I should really post this recipe. It’s SO good”. But then I thought, “Nah, it’s nothing special. Nothing ‘post-worthy’. Nothing my readers would want to see”. But THEN I thought, “Wait. This might be EXACTLY what my readers want to see”.
And lo, a series was born.
And I’d LOVE your participation on this one.
Every few weeks I will post an actual dinner that I make on the regular for my family – a dinner that can be easily whipped up even on the busiest weeknight, and satisfy even your pickiest eater.
I’ve made a Pinterest board so that you can easily find all the recipes – past, present and future.
And I’d love to see your “real life dinners” too! Use the hashtag “dinnerIRL” on Instagram, and tag me so that I can see!
I’d also love to know what your weeknights look like – both your dinner challenges as well as your go-to meals.
Let’s do this!
So back to the dinner that started it all:
I adore this dish, and so does my family. It basically cooks itself and yet doesn’t look or taste like a slapped-together meal.
Let me know if you try it!
from Martha Stewart
For the chicken:
1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
2-4 (about 6 ounces each) boneless chicken breast halves, with skin
coarse salt and freshly ground pepper
For the rice:
2 heaping tablespoons of 1/2″ pieces of spaghetti or angel hair pasta
1 tablespoon unsalted butter
1/2 onion, finely chopped
pinch of coarse salt
1 cup long-grain white rice
1 1/2 cups low-sodium chicken stock
Prepare the chicken: Pre-heat oven to 475. In a medium bowl combine the tomatoes, olives, capers and two tablespoons of the oil. Toss well and set aside.
Heat a large, ovenproof skillet over high heat. Pat the chicken dry and season well with salt and pepper. Add the remaining tablespoon of oil and heat till hot but not smoking. Working in batches if needed, cook the chicken, skin side down, till skin is a deep golden brown (about four minutes). Turn the chicken over and pour the tomato mixture over. Place in the oven and cook, uncovered, for 18 minutes.
While chicken is cooking, make the rice: Heat a medium saucepan over high heat till hot. Add the pasta pieces and stir till golden brown – transfer to a small dish and set aside. Melt the butter and cook the onion, along with a pinch of salt, for 2 minutes. Stir in the rice and cook, stirring, for one minute.
Return the pasta to the pot along with the chicken broth and bring to a boil. Cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Uncover and fluff with a fork; serve with the chicken.
This delicious recipe brought to you by Sheri Silver
Check out all my “Dinner IRL” recipes on this Pinterest board!