So I scored some organic chicken thighs, and I had some leftover Jasmine rice and some leftover sauteed mushrooms and some fresh asparagus, and this happened:
I thawed the chicken and washed it. Seasoned it with plain salt. Browned it slightly on both sides in vegan margarine (because I like vegan margarine). Then I added some white wine and some Penzeys Herbes de Provence. I covered it, turned down the heat, and let it kind of stew for about fifteen minutes. Then I took off the cover, added the rice and mushrooms, and turned up the heat, then turned OFF the heat and let the rice absorb what was left of the wine.
Meanwhile, I roasted the asparagus. The recipe for that is on my post today at Fatal Foodies, along with one of my Tilapia fixin’s.
A WRITING PROMPT FROM ME TO YOU: Turn up the heat on a situation, then put a lid on it and see what happens.