BRAISED CHICKEN

½ cup all purpose flour plus additional for dredging

2 teaspoons salt

2 tablespoons butter

1 tablespoon olive oil

4 chicken thighs*

4 chicken drumsticks*

4 ounces fresh chanterelle mushrooms

2 medium carrots, peeled, thinly sliced

2 large shallots, thinly sliced

2 tablespoons chopped fresh thyme, divided

1 garlic clove, minced

1/4 cup dry white wine

1/2 cup low-salt chicken broth

1/4 cup crème fraîche

Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth; bring to boil.

Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

*Legs and thigs are better suited to this recipe than breasts which have can be a little dry.

THAI VEGETABLE CURRY

Another simple recipe. I almost feel guilty for this one because I cheated a little. See, I do not ever use any prepared ingredients and here I am using Thai curry paste. Recently, I have rediscovered Thai curry paste and fallen in love.

Tonight's dinner was a vegetarian curry based on what I had in the fridge and pantry. I always have coconut milk in the pantry which is the key to this dish. You could substitute nearly any vegetable, add chicken, shrimp or tofu. I had rice noodles in the pantry but you can just as easily serve this over brown or jasmine rice.

Thai Vegetable Curry
serves 2-4

1 tablespoon grated ginger
1 can coconut milk (not low fat)
1 heaping tablespoon Thai curry paste or more to taste
1 cup chicken or vegetable stock
3 cups mixed vegetables- I used broccoli, cauliflower, carrots and edamame
1 tablespoon fish sauce
cilantro, chopped
limes, zested

In a large sauce pan, combine the coconut milk, stock, ginger and curry paste and mix well. Add the vegetable mixture and simmer until the vegetables are cooked. Before serving, stir in fish sauce, lime zest and cilantro.

That's it! Easiest recipe ever.