Last Friday I paid an overnight visit to my brother’s, and I had so much fun that I decided to do it again! This time however I brought my two kids with me. I set off last week with the relishing thought of being away from everyone, but the honest-to-goodness truth is that I missed them. When I am with my son and my daughter they spur me on to do things I wouldn’t do when alone, like looking for frogs at the pond or going out for ice cream after dinner, and perhaps even turning the car stereo up really loud and singing at the top of my lungs (actually, I will admit to doing that last one solo on many occasions!)
We arrived in the afternoon and after dropping in to my brother’s work place to say “ciao” we headed to the house armed with the ingredients for dinner. I put a bottle of prosecco in the fridge to chill and then off we went to catch frogs.
By the time Pascal arrived home, dinner preparations were in full swing, a movie underway and the bottle of prosecco half drained. I love nothing better than a loud kitchen with lots of happy people milling about amidst the wafting aroma of food. It has the magical effect of making you think everything is alright with the world, and if creating that illusion is a simply matter of preparing dinner I’m all for making the effort every evening that I can.
We ended the day with a riveting game of badminton, and although playing in flip-flops is not recommended, don’t let it stop you for a second!
*This is also a Blood Type A diet Dinner. if you do not want to use the flour (which is neutral), just omit and you will end up with a lovely, but brothier version*
You will need:
4 tbs extra-virgin olive oil
4lb cut-up chicken
1 white onion, large dice (yellow or sweet onion will do also)
3 celery ribs, including leaves, sliced
1/2 lb white mushrooms, sliced
1/2 cup dried cherries
4 cloves garlic, roughly chopped
2 sprigs fresh oregano
4 sprigs fresh thyme
1 1/2 tbs madras curry powder (or other aromatic variety)
3 tbs all-purpose flour,
4 cups veggie or chicken broth (or, 1 good quality bouillon cube & 4 cups water)
1 – Place big all-purpose pan (with lid) on medium/high heat and add the oil. When it is hot, sear the chicken in batches until surface is golden brown. Transfer to a plate as you go.
2 – Turn heat down to medium/low and add the garlic, onion and celery. Saute for about 5 or so minutes, stirring occasionally.
3 – Add the mushrooms, cherries, and herbs and continue to cook for another 5 minutes.
4 – Add the curry powder (and bouillon cube if using), and stir for a minute, then add the flour and mix well.
5 – Add 1 cup of broth/water and stir well. Continue to add water/broth and turn heat to high. When mixture comes to a bubble, add the chicken in an even layer. Turn heat down to low (a simmer) and cover. Simmer gently for 1 hour.Turn off heat and let everything rest for about 10 minutes before serving.
Serve alone, or with a pasta, rice or crusty bread. I served our dinner with tagliatelle (egg noodles) and it was really tasty.