The period from Rosh Hashanah to Yom Kippur is known as the Ten Days of Repentance and I am already in reflections on the year past, planning for the one ahead. What a year it has been! One filled with many unescapable introspections and personal growth opportunities.
5779 marks a fresh start. I get to hit the reset button and “do this life” all over again as if almost from scratch. Consciously. Deliberately. The mistakes and the triumphs from the past guiding me in the direction of the future.
During this special time, I am also planning the changes in the kitchen. Fewer pork products is one of them. Another is lighting Shabbat candles on most Fridays. And the last – a repeat of at least one favorite Cucee recipe, on weekly basis.
Tonight, on Night Three, I am serving one of my all-time favorites – Hunter-style Skillet Chicken – and sharing a recipe with you.
Hunter-style Skillet chicken
Save the leftover sauce for poaching eggs Shakshuka-style in the morning.
- 5 chicken drumsticks or thighs
- 1 tsp sea salt for the sauce. More to season the chicken
- 1 tsp ground black pepper
- 4 tbsp avocado oil
- 1 onion, finely chopped
- 1 bell pepper, diced
- 1 tsp red pepper flakes
- 1 1/2 tsp garlic powder
- 1 1/2 tsp basil
- 1 can fire roasted diced tomatoes
- 3/4 cup green or kalamata olives, pitted
- 1 small bottle of white wine
- 1 small bunch swiss chard, trimmed and chopped
- Season the chicken legs to taste with sea salt and freshly ground black pepper
- Add oil to a skillet over medium-high heat, brown the chicken legs 3 to 4 minutes per side. Set the chicken aside
- Lower the heat, and add more oil to the skillet. Add the onion, bell pepper, and red pepper flakes; cook until soft for 5-7 minutes
- Add the garlic powder and basil and cook, stirring, for 1 more minute
- Add 1 can of tomatoes, olives, wine, and salt. Bring to a simmer and cook for 10-15 minutes
- Add the chard; continue cooking until wine almost evaporated
- Add salted chicken to the pan and cook at a bare simmer, uncovered until it is cooked through, 15 to 20 minutes
- Serve in a bowl with an extra sauce or over Kelp Noodles
The days have been really warm this fall and I cannot recommend anything heavier than a light bubbly beverage. Korbel is currently my favorite “table Brut,” especially because you can find it at any local store.