I've always said that I wasn't a great cook, but I could follow a recipe. Today, however, I decided to take off the training wheels, and experiment on my own. The only rule was that I had to use what I already have. I wasn't allowed to go to the store. So, left to my own devices, here is what I came up with!
First I browned some chicken in Marie Antoinette. (I still can't believe how beautiful she is!) I always have a bag of frozen chicken tenders. I like them better than chicken breasts because they are a better size.
Then I took the chicken out and put in sliced onions and garlic. Enjoy the aroma!
I cooked it until the onions got a little bit caramelized and limp.
I took out the onions and garlic and set them on top of the chicken.
Then I put in that much butter. I never measure when I cook. I just go by what feels right. That amount felt right. Plus, I only had that much butter left in my freezer.
I had a crap ton of sliced mushrooms left from a huge batch I purchased a few days earlier for my mushroom pizza. I dumped all of those in there.
I cooked it until it got super sweaty. See the moisture? That's the beginnings of a very good gravy! I'm from the South. My mind always goes to gravy.
To make a gravy, you add stock. I usually always have chicken stock on hand.
Then you add flour. As any good cook will tell you, I didn't put in the flour correctly. You're supposed to mix a little flour in a bowl with the stock, and then pour that in the pot. Otherwise, you'll get little flour clumps in your gravy, which is exactly what happened to me. Oh well.
I threw in some balsamic vinegar because what the hell, right? I have a lot of vinegar in my pantry, might as well use it!
And because this half of a lemon had been in my fridge for about a week, I squeezed its juices in too! I don't have any pictures of this, but I decided to put in some spices. Along with the obligatory salt and (lots and lots of) pepper, I put some cumin and then accidentally spilled an eighth of a jar of paprika in the pot. Ops. If I ever attempt this again, I will be more careful.
After mixing everything up, I put the onions, garlic, and chicken back in.
Then I covered up Marie and let everything simmer on low for about 20 minutes.
Don't forget the rice. I'm Chinese. My mind always goes to rice.
And there you have it! I spooned some chicken and gravy over the rice. It turned out good! I was surprised how strong the lemon came through in all of it.
Yay it wasn't gross! Here's a closer look:
First I browned some chicken in Marie Antoinette. (I still can't believe how beautiful she is!) I always have a bag of frozen chicken tenders. I like them better than chicken breasts because they are a better size.
Then I took the chicken out and put in sliced onions and garlic. Enjoy the aroma!
I cooked it until the onions got a little bit caramelized and limp.
I took out the onions and garlic and set them on top of the chicken.
Then I put in that much butter. I never measure when I cook. I just go by what feels right. That amount felt right. Plus, I only had that much butter left in my freezer.
I had a crap ton of sliced mushrooms left from a huge batch I purchased a few days earlier for my mushroom pizza. I dumped all of those in there.
I cooked it until it got super sweaty. See the moisture? That's the beginnings of a very good gravy! I'm from the South. My mind always goes to gravy.
To make a gravy, you add stock. I usually always have chicken stock on hand.
Then you add flour. As any good cook will tell you, I didn't put in the flour correctly. You're supposed to mix a little flour in a bowl with the stock, and then pour that in the pot. Otherwise, you'll get little flour clumps in your gravy, which is exactly what happened to me. Oh well.
I threw in some balsamic vinegar because what the hell, right? I have a lot of vinegar in my pantry, might as well use it!
And because this half of a lemon had been in my fridge for about a week, I squeezed its juices in too! I don't have any pictures of this, but I decided to put in some spices. Along with the obligatory salt and (lots and lots of) pepper, I put some cumin and then accidentally spilled an eighth of a jar of paprika in the pot. Ops. If I ever attempt this again, I will be more careful.
After mixing everything up, I put the onions, garlic, and chicken back in.
Then I covered up Marie and let everything simmer on low for about 20 minutes.
Don't forget the rice. I'm Chinese. My mind always goes to rice.
And there you have it! I spooned some chicken and gravy over the rice. It turned out good! I was surprised how strong the lemon came through in all of it.
Yay it wasn't gross! Here's a closer look:
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