On those winter days when the weather’s not “fit for man nor beast”, Tess and I give ourselves permission to hunker down. Today is going to be one of those days! Even before I looked outside this morning, I heard the wind howling. Once I opened the blinds, it was clear that the weather warning for a blustery winter storm had come to fruition. The wind was coming straight off of Lake Erie causing gusts of 30 mph. The foot of snow we’d gotten overnight was blowing and drifting – causing the evergreens to bend under its weight. I decided then and there, that the day was a perfect one to be on the inside looking out!
While envisioning a day spent in comfy sweatpants by a crackling fire, my mind immediately switched to the topic of food. Food is generally in the forefront of everything Tess and I do. Whether we’re planning a trip, or simply a cozy day at home-it’s all about the meal plan. What can I say? We like to eat! Today, I want the homey aromas of something delicious roasting in the oven. One of our family favorites is Ina Garten’s Lemon Chicken Breasts. With a short list of ingredients, this dish is a cinch to prepare. White wine, garlic, oregano, and fresh thyme give the chicken mouthwatering flavor. As the house fills with the scents of lemon and thyme, the final crispy-on-the-outside, moist-on-the-inside chicken breasts are eagerly anticipated by the entire family (or whoever happens to be home).
Meanwhile on this Blustery Day...
Staying true to the comfort food plan, I’m planning to serve this with whipped garlic potatoes and steamed French green beans. That is, after I pour a glass of crisp, white wine and settle on the sofa with a new book. And just like that – a blustery day turns blissful. Enjoy!
Lemon Chicken Breasts
Ingredients
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6-8 ounces each)
- 1 lemon
Instructions
- Preheat the oven to 400 degrees.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Creamy Garlic Mashed Potatoes
Ingredients
- 3 1/2 pounds russet potatoes
- 2 tablespoons kosher salt
- 2 cups half-and-half
- 6 cloves garlic, minced
- 4 tablespoons unsalted butter *we prefer Plugra
Instructions
- Peel the potatoes. Cut the potatoes in half, and then quarter the half slices. Place in a large saucepan, add salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are fork-tender.
- Melt butter in a small saucepan and add garlic when lightly foaming. Saute until garlic is fragrant (be sure not to brown!).
- Remove the potatoes from the heat and drain off the water. Mash with a potato ricer, or mixer. Add butter-garlic mixture and half-and-half; stir to combine. Let stand for 5 minutes until it thickens and serve.
