Last night I made Andy's favorite chicken recipe. It produces a wonderful sauce, perfect for sopping up with the ciabatta I get at Whole Foods. One of these days, I'm going to try to make my own ciabatta. I used to make bread all the time—before we had kids, of course. Anyhow, I like to serve this chicken with brown rice.
So then we started watching "The Royal Tenenbaums," which is filled with the kind of dark, dry humor I like. But I just couldn't keep my eyes open, so we turned it off and left the rest for tonight. This never happens to me! Andy is usually the one to enter REM during a movie. Then he wakes up near or at the end and claims he wasn't sleeping. So I say something like, "OK, then, name one person who got shot in the head" and he realizes he "might" have missed a little. Then I refuse to tell him what happened. It's not a perfect relationship, but it works for us.
Braised Chicken with Rosemary and Garlic
1/4 cup olive oil
1 onion, thinly sliced
5 garlic cloves, sliced or smashed
3 lbs. chicken pieces
1/4 cup all-purpose flour
3/4 cup dry white wine
1 Tbps. tomato paste
1/4 cup chicken stock
1 Tbsp. dried rosemary, crumbled
Heat oil in large Dutch oven over medium heat. Add onion and garlic and saute until softened, about 5 min. Transfer to bowl using slotted spoon. Season chicken with salt and pepper. Dredge in flour; shake off excess. Add chicken to Dutch oven and brown well. Transfer to plate.
Increase heat to medium-high. Add wine and tomato paste to Dutch oven and bring to boil, scraping up browned bits. Return chicken pieces and onion to Dutch oven. Reduce heat to low. Cover and cook 30 min., turning chicken occasionally. Add chicken stock and rosemary. Cover and continue cooking until chicken is tender, turning occasionally, about 20 min.