Oh, bless you, you Friday night! Now that it's winter, nothing is quite as comforting as braised meats and poultry. Tonight is a night for a sweater and some leggings and nestling into the corner of my couch and catching up on some serious boob tube time.
- 1 boneless, skinless chicken thigh
- 1 clove garlic, minced
- 2 T. sherry cooking wine
- ½ c. chicken stock
- Handful of flat-leaf parsley, chopped
- 1 T. butter
- ½ c. greens
- ¼ c. blueberries
- 1 T. sesame seeds or pumpkin seeds
- 1 T. vinegar
- 1 T. olive oil
- ½ orange, juiced
- Blended oil
Preheat the oven to 350 degrees.
Heat 1 T. of blended oil in a skillet. Season the chicken with salt and pepper. Add the chicken to a skillet and cook for 3-4 minutes per side.
Remove the chicken and set it aside. Add the garlic to the pan, stir for a minute until it’s fragrant, then add the sherry. Let it reduce by half and then add the chicken stock. Nestle the chicken back into the liquid and transfer the pan to the oven for 20 minutes.
While the chicken cooks, whisk together the vinegar and orange juice. Slowly whisk in the olive oil and season with salt and pepper. Add the blueberries and greens and toss to coat.
Remove the chicken and set it aside and let it rest. Return the pan to the stovetop and add in the parsley and butter. Let it simmer for 3-4 minutes.
Slice the chicken and plate. Drizzle with the pan sauce. Add the salad to the plate and garnish it with the sesame seeds.