To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
February 10, 2015
BRAISED CHICKEN AND NOODLES IN CREAMY GARLIC SAUCE....COMFORT FOOD AT IT'S FINEST
One of the BEST things about having a daughter is when she shares her delicious recipes!
"Mom! THIS one is a keeper!"
Into the oven it goes......
A beautiful Saturday morning was the perfect beginning
to start the Home Depot kid workshop!
Izzy even attended with her sweet Daddy Phil!
The project" Building a Heart Box for Valentine's Day!
Izzy and Phil!
She is one Cutie Patootie!
You too Phil!
Listening and watching intently......
These two could not be cuter together!
Time to run off some of that energy on this beautiful February day!
The cocktail hour....at last
Luke and Daddy...time for a quick snuggle before dinner
Great Job Miss M......it's Barefoot Contessa worthy!
BRAISED CHICKEN AND NOODLES IN CREAMY GARLIC SAUCE
2 tablespoons olive oil 4 whole chicken legs 1 cup dry white wine 1 head of garlic, sliced in half 10 fresh sage leaves 1 12-ounce bag No Yolks Dumplings 1 cup cremini mushrooms, sliced 1/3 cup heavy cream (or half and half) Salt and ground black pepper
Preheat oven to 325°F.
In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides, about 3 minutes-per side. Remove from heat. Add wine, garlic with clove side facing down, and sage. Cover and place in the oven. Braise for 2 hours.
Cook No Yolks Dumplings according to package instructions.
In a sauté pan heat the remaining tablespoon of oil over medium-high heat. Sauté mushrooms until caramelized and golden.
Once the chicken is finished, pick the meat from the bones and reserve the meat. With your fingers, gently squeeze the garlic halves releasing the sweet roasted garlic from the head and back into the pot. Discard the remaining garlic head.
With the back of a fork or a potato masher, mash the roasted garlic. Bring the remaining cooking juices to a simmer over low heat. Add cream and whisk until smooth. If the sauce is too thick add chicken broth, white wine, or water, a splash at a time until fluid but sauce-like. Taste and season with salt and pepper, if necessary.
To the sauce add chicken, caramelized mushrooms, and dumplings, stir to coat. Serve and garnish with fresh sage or Parmesan cheese, if desired.
Miss M's Savory Tip* Next time, I would add additional mushrooms (2 cups) and a second garlic clove!