Daily Archives: September 29, 2010

New muscle in the house

So a week and a half ago I wrote this post expressing my fears surrounding the 2 hour exercise block I have involved myself in on Mondays at our local City of Chicago gym. The second hour is my beloved yoga class from last year, but the preceding hour was the dreaded cross training/conditioning class (aerobic exercise, conditioning, and weights).

I promised an update . . . so here it is: I love it. And it hurts. And I love it. And it hurts. It’s Wednesday, and I can still barely walk up and down the steps to the train platform.

The class setting helps so much. When I’ve tried to make myself do aerobic exercise on my own (jogging, the elliptical, etc.), I spend half the time fighting against my own desire to stop. It’s the most gigantic mental battle for me. “You can stop in just 5 minutes! C’mon, just 5 minutes and you can totally be done with this ridiculous business!” I promise myself slyly, knowing in my secret inner being that I will have to keep going for at least another 20 minutes. Self-deception is the only way I can trick myself into going longer and harder. And it’s a hard game to play, turning yourself against yourself. However, when there’s a teacher involved, I don’t even toy with the idea of stopping. I’m a teacher-pleaser and I always have been, so instead of fighting a battle of the wills with myself, I can just focus on doing what she tells us and taking myself to the limit. During the yoga class afterwards, my legs were shaking so badly I could barely hold a warrior pose.

And now for the big announcement: after week #2 of this dynamic combo, I have just discovered a new muscle.

For real. After my class this past Monday I was at home, looking in our hallway mirror and wondering whether I was going to get some hot musculature at some point. And lo and behold, I suddenly saw a new muscle about a finger’s length above my left knee! I flexed my leg a few times just to make sure it wasn’t a trick of the light, and there it remained. The rounded shadow of a small bulge.

At first I wrote it off as some kind of swelling produced by the intensity of the exercise. But as I did my devotional last night with my legs stretched out in front of me, there it was again! I bookmarked my place in Colossians and set my Bible down in order to inspect this new anatomical wonder with the care and attention it deserved. Right there in front of me was a little curve that has never been there before. And yes, it’s only on one leg. “Baby!” I called to my husband. “C’mere and look at this muscle on my left leg!” He came, he observed. “I think it’s new!” I exclaimed. I think he thought I was joking. “No seriously, this is my new muscle from my cross training class!” I explained enthusiastically, flexing my leg back and forth for maximum effect and pointing vigorously. “Dontcha see it? Dontcha see it?”

I put the question forth–what is this mysterious new muscle? And why has it shown up so quickly? Does it have a name, and is this name ‘Fred’?

I have done this small drawing because I know for a fact there are some doctor type people in my lovely assembly of readers. Could you please identify this body part and get back to me as quickly as possible? Should I be worried? Elated? Or is it all just a figment of my overheated brain? Will new muscles continue to crop forth week after week? And more importantly, when will my right leg also have a Fred on it?

OK, that sounded kind of weird. But you get my meaning–symmetry is important in this whole legs business.

Skillet Chicken in a Thyme Red Wine Sauce

This is a savory, incredible-tasting dish with a wine-based sauce that I could drink, folks. It happened spontaneously one night as I envisioned what I could do with some chicken, a jar of artichoke hearts, and some fresh thyme. Clearly garlic, wine, and heavy cream were going to figure in–and mushrooms as well. As all of my favorite ingredients converged, the heavens rejoiced and the stars broke into celestial song. That’s how good it was.

With the exception of the rice I served it with, this is all made in one skillet (minimal dishes), and has all the comforts but none of the complications of a good coq au vin. Suffice it to say that this is the perfect fall meal. With no further ado, let’s get a-cookin’.

Ingredients

(Serves 3)

3 boneless, skinless chicken breasts

1 TBS butter

3 TBS olive oil

1/4 c flour

Salt and pepper

1 large onion

6 cloves garlic

6 oz mushrooms, sliced thickly

12 oz artichoke hearts from a can or jar, drained

25-30 sprigs fresh thyme, divided

1 1/2 c red wine (I used a cabernet merlot)

2 tsp chicken bouillon powder

1 c heavy whipping cream

Please try to ignore the wedge of parmesan in that picture. I quickly ordered it back to its niche in the fridge, while chastising it firmly. “You little attention-getter!” I said, wagging my finger vigorously, “You’d better stay out of my garlic cream sauce!”

Now let’s get the prep done. Thickly slice the mushrooms, mince the garlic, and chop up the onion. I didn’t photograph these steps because I was s’darn hungry! So just pretend I did and let’s keep going. Reserve about 10 sprigs of thyme, but take the leaves off the rest and discard the stems. To easily take the leaves off of the stem, hold it vertically between two fingers (right side up) while pinching the stem between the thumb and index of your opposite hand. Then, starting at the top, simply run your thumb and index downwards. OK, that sounds super confusing. But that’s why we have photography:

The leaves will come right off!

I use meaty mushrooms for this instead of the more common white button mushrooms. The thick slices of good and hearty mushroom were one of my favorite parts of the final dish. They make life worth living.

I mean, can you think of a single recipe I’ve posted here that doesn’t have mushrooms in it? OK, the Chess Pie, you have a point–but seriously: Penne Rosa. Mushroom Sage Pasta. Garlicky Stuffed Portobellos. The Balsamic Pot Roast I’ll be posting about in another week or so. Mushrooms are an essential part of my daily well-being.

But let’s get back to business before I break into a song that starts “Mushrooms are my reason/can’t do without them any season/I must eat them every day/or my joy will fade away.”

Pat the chicken dry with a paper towel. It’s important that the chicken be as dry as possible when it hits the pan, because that will allow it to get a nice brown sizzly sear instead of steaming in its own liquid. Sprinkle the pieces liberally on both sides with salt and pepper . . .

. . . then dredge them through the flour and shake off the excess.

Note: the flour coating will cause the pieces of chicken to absorb some of the red wine sauce later on, which results in the underside of the chicken turning a little purple/red. If that seems unappetizing to you, skip the flour coating and just pan-fry the seasoned chicken directly in the butter and oil.

Heat the butter and olive oil over medium high in a large and deep skillet. When the pan is hot, add the chicken.

Cook about 3 minutes per side, until nicely seared.

Remove the chicken and set it aside. It’s still very raw, but don’t worry, we’ll come back to it. Add more oil to the pan if needed, give it a minute or so to heat, toss in the onion and garlic, and fry for 3-4 minutes.

Add the mushrooms . . .

. . . and continue to cook until they start to brown. This should take about 5 minutes. Now, add the thyme leaves and artichoke hearts.

Cook for 3 more minutes, stirring occasionally.

Pour in the red wine.

Just try not to be like me and splatter the whole surrounding area. It was a bloodbath, folks.

Bring it to a boil and let it cook for 2 minutes. Stir in the bouillon powder. Look at that magic in the making . . .

Place the chicken on top of the veggies and sauce . . .

. . . and top each breast with 2 or so sprigs of thyme. I should probably point out at this juncture that I said this recipe “Serves 3” above. That’s because there are 3 chicken breasts involved, and the principles of Mathematics seemed to call for this equanimity. However, in our house it turned out to be more like 4.5 servings because frankly, there’s no way I can consume an entire chicken breast when my fork keeps returning to the piles of white rice slathered in sauce. Know thyself, and thou shalt know how many servings this would be in your household.

Cover the skillet and turn the heat down to low.

Cook for 12-15 minutes. I cooked mine for closer to 20, and the chicken was starting to get a little dry. Moist, perfectly cooked chicken is a heavenly experience, so let this be a warning to you–don’t overcook it like I did! Take the breasts out after 15 minutes max and test for doneness. When the chicken is just cooked through, uncover the skillet and set the chicken aside. Create an aluminum foil tent to keep it warm and ready. Now add the cup of heavy cream to the sauce . . .

Simmer the sauce and veggies until slightly thickened, about 5 minutes. Taste and reseason.

Serve the chicken over pasta, potatoes or rice, with the veggies and sauce poured over top. Garnish with some more sprigs of thyme.

Here’s the piece of chicken prior to the sauce being poured over in a torrent of amazingness. . .

. . . and here it is after.

Let’s take the mandatory bite . . .

OK, not enough meat in that bite. Let’s take another.

Let’s also visit my husband’s plate. Here it is as he pours on the sauce . . .

. . . and then adds the chicken.

Guys, I love the chicken–but what I live for is that sauce. I can’t wait to make this again.

In fact, if you’re a vegetarian (though if you are it’s unlikely you will have made it this far into the post) just cut out the chicken and make the sauce. That alone is the perfect meal.

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