I've made fantastic headway cleaning out my freezer. Green beans and lima beans got fed to the dog. Frozen biscuits turned into chicken biscuits with leftover oven-fried chicken. Unidentifiable ground meat was tossed, frozen fruit turned into smoothie popsicles, and freezer-burned ice cream...well, we ate it anyway.
I'm down to my last 2 items: a bag of frozen corn that will make an appearance in tomorrow's Cinqo de Mayo dinner, and a bag of frozen pearl onions. The onions will be thawed, chopped, and used tonight, in one of my all-time favorite dishes (courtesy of my Mom).
Down-Home Chicken and Onions
8 chicken thighs
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter or margarine
2 large onions, halved and sliced (or, if you have a random bag of frozen pearl onions, use those)
8 oz package baby bella mushrooms, sliced
1/2 cup water
4-6 servings cooked brown rice (cook according to package directions), place on the bottom of a square casserole dish.
Sprinkle chicken evenly with salt and pepper.
Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes on each side or until browned. Remove chicken; keep warm.
Add onions and mushrooms to skillet, and sauté 10 minutes or until tender. Return chicken to skillet; stir in 1/2 cup water, cover, and simmer, stirring occasionally, 30 minutes or until sauce thickens and chicken is done. Place over rice, sauce and all. Travels beautifully if you're taking dinner to someone. Makes 4-6 servings.
Happy eating!
