Sunday, January 4, 2009

I broke my streak

Damn it!  I was doing so well- blogging my butt off.

But what can you do?  I have been so busy lately telling the time.



Swear to sweet baby Jesus it is the real deal!


I know, I know.  Try to contain yourself.  But hey- it is the closest I will ever get to owning one.  I actually now own five!

My dear love of a husband brought it home for me on New Years Eve.

Basically because I made him this deliciousness here-

Chicken Fricassee and Dumplings (oops, except if I give the recipe for the dumplings, my mom will be really mad.  I don't know about you, but I would like to live to meet the baby in my tummy)
Recipe from The Joy of Cooking

Have ready:
3 1/2 to 4 1/2 pounds chicken or turkey parts
Separate the legs into drumsticks and thighs; cut each breast diagonally in half through the bone.  If you wish, remove the skin (you should probably remove the skin).  Sprinkle the chicken with:
Salt and black pepper to taste
Heat in a large skillet over medium heat
1/2 a stick of butter
Place only as many chicken pieces in the pan as will fit without crowding and cook, turning once, until pale golden, 3 to 5 minutes on each side.  Remove the chicken to a plate and brown the remaining pieces in the same manner.  Add to the fat in the pan
1 1/2 cups chopped onions
Cook, stirring occasionally, until tender but not browned, about 5 mins.  Stir in
1/3 cup all-purpose flour
Cook, stirring for a minute, then reduce heat to medium low, and whisk in
1 3/4 cups chicken stock or broth or water
Whisking constantly, bring to a boil over high heat.  Add
8 ounces mushrooms, sliced
3 medium carrots, diced
2 Large ribs of celery, diced
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon white or black pepper
Return the chicken pieces, with any accumulated juices, to the pan and bring to a simmer.  Reduce the heat so that the liquid barely bubbles.  Cover tightly and cook until the thighs register 180 on a thermometer, 20 to 30 minutes.  Skim the fat from around the sides with a spoon.  Stir in
1/4 to 1/2 cup heavy cream (I used milk)
season with-
salt and pepper
fresh lemon juice (I skipped this)
The sooner the chicken is served, the juicier it will be.

It was really good.  I have been the worst wife ever this past week (or four) and so I figured it was about time that I showered and dressed myself and made a decent meal for my family.  Thank god for me it was good, otherwise I would have been still crying from the horrible chicken and all these damn hormones.

Side note- VERY IMPORTANT.  If you live in a two story house, and you happen to have to sleep upstairs, and not downstairs, in the room that is placed conveniently enough to catch all of your cooking odors, open up a damn window while you are cooking this meal.  Especially if you are knocked up, and just about everything from saltines to sardines makes you sick, because it would be really lame IF all night long all you could smell was dinner- fabulous or not- so thick in your room it is like clogging up your big fat pregnant nostrils, and you can't open a door because your toddler is sick and is sleeping with you, and the clean fresh air would just make him sicker, and so you leave the balcony door shut and slowly just breath the Chicken Fricassee air all night long, breath by breath, hoping that you do not suffocate and die, because then who would do all the dishes from dinner, oh and care for this sick toddler kicking you in your belly.  Just sayin.

The Ever Expanding J.Danger