Chicken with Romaine Lettuce Sauce
Chicken with Romaine Lettuce Sauce
I found myself with some Romaine lettuce and was just not in the mood for a salad. Probably because it was snowing outside and very cold. I added the lettuce to my chicken and created a wonderful dish.
Chicken with Romaine Lettuce Sauce
oil
1 medium onion, sliced
6 boneless, skinless chicken thighs
flour
salt and pepper
6-8 cups shredded Romaine lettuce
1 c. chicken stock
fresh chopped parsley
hot pepper sauce
Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.
Add lettuce to chicken in the skillet
Ready to serve
Chicken with Lemon Sauce
Chicken with Lemon Sauce
I did a cooking class yesterday and made lamb with lemon sauce. I loved it and wanted to make some when I got home- but alas I didn’t have any lamb defrosted. I also didn’t have the romaine lettuce the recipe called for. Part of the trouble with not going to the grocery store is having to swap our ingredients sometimes. I decided to swap out a few things and the end result was quite nice. I used boneless chicken thighs in place of the lamb and a combination of shredded cabbage and baby bok choy for the romaine lettuce. Frankly, I love the lemon sauce so much pretty much anything I served it with was going to taste pretty good.
Here is the lamb recipe with my substitutions noted. Since I had boneless thighs I didn’t have to cook the dish as long, probably simmered it for 30 minutes in total.
Fricassee of Lamb with Lettuce
2 1/2-3 lbs. lamb shoulder, or use pork- I used boneless chicken thighs
3 medium onions, chopped
2-3 heads romaine lettuce, washed and sliced thin- I used 2 c. shredded cabbage and 2 heads of baby bok choy, sliced
1/2 c. olive oil
Egg and Lemon Sauce -recipe follows
Cut the meat into serving pieces. Heat the oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuce and a small amount of water. Cover the pot and let the fricassee simmer for about an hour. Prepare the egg and lemon sauce, pour it over the fricassee and serve.
Egg and Lemon Sauce
1-2 c. stock
2 eggs
juice of 1 lemon
flour, about 1-2 tablespoons, depending on how thick you want the sauce
Bring stock to the simmer. Beat eggs well. Mix the flour with the lemon juice.
Add to the eggs and keep beating. Add the hot broth slowly while you keep beating. Pour the egg and lemon sauce in the pot and bring to a simmer, stirring constantly. Makes 1-2 cups. For a thinner sauce eliminate the flour.
