Herb Chicken Thighs

Ingredients

1 table spoon oil
2 table spoons butter
4 chicken thighs (bone in and skin on)
1 table spoon Provence herbs
Salt
Pepper
1 medium onion diced
4 cloves garlic sliced
2 table spoons flour
1/4 cup sour cream

Instructions

Heat oil and butter in a frying pan (I use a teflon pan for this one)

Add chicken skin side down and fry until brown

Flip thighs skin side up, sprinkle with Provence herb, salt and pepper

Add garlic and diced onion

Turn down to a simmer and cover for 90 minutes, the simmering chicken will generate a significant amount of juice.

Mix flour and water to make a thickening paste.

Remove the chicken and set aside.

Stir in the flour and water mixture a bit at a time to thicken the juice into a gravy.

Stir in sour cream until well mixed.

Serve.  The gravy can be used with rice, potatoes, bread, etc...

Queen Bee really liked it.

Stir Fry Beef and Curry Rice

Figuring out how to make do tonight.  There's some beef roast that didn't get cooked last night, a partial box of chicken broth from a few nights ago, a bit of broccoli, a couple onions and one shallot that has been kicking around.  I also have some mixed nuts from Costco (think I'll sort out the cashews)

There is always rice, generic spices and condoments around the kitchen somewhere.

Here we go...

Ingredients: Curry Rice

2 cups chicken broth (I used the boxed broth from Costco)
1 cup dried rice
1 teaspoon curry powder
1/2 teaspoon red pepper flakes

Bring broth to a boil in a sauce pan
Add curry powder
Add pepper flakes
Add rice, turn down to a simmer and cover.
Simmer for about 30 minutes (as you normally would for rice)

Ingredients: Beef Stir Fry

1/2 to 3/4 lb lean beef sliced and cut into strips (I used eye of round roast)
1 head or 2 cups of broccoli florets
1 large or 2 medium onion chunked
1 shallot chunked
1/2 teaspoon dried garlic flakes
ground black pepper
1/2 cup cashews
1/8 cup soy sauce
1/8 cup Lee & Perrins Worcestershire sauce
Vegetable oil (I used peanut oil but some people are allergic to this, so be careful)

Heat 2 table spoons oil to a wok or frying pan.
Add onions and shallot and cook until they are partially brown
Add broccoli and garlic flakes, black pepper (to your preference) and fry for about 10 minutes on medium heat.  Add oil as needed if the wok begins to dry out.
Remove everything from the wok and set aside.
Add 2 table spoons oil and heat, and add beef.  Spread the beef evenly around the pan to brown.
Once the beef is mostly browned on all sides, add soy sauce and Worcestershire sauce.  Stir well.
Return vegetables to the wok and heat everything through and mix so everything is coated in the sauce.

Serve the rice and serve the stir fry mixture over the rice.

It is actually quite good for something thrown together on the fly.