Apricots, butternut squash and chicken...does it get any better?!

Hi everyone!! As promised, two blogs in one day!! This one was made Monday night and I gotta say it was pretttttty awesome!! On the menu was Herb-Apricot Chicken, Butternut Squash Risotto and Roasted Broccolini and Green Beans! First up, the chicken!

This chicken was awesome!! The sweetness from the apricots along with the herbs and tanginess of the balsamic vinegar was great! First up, you cut the chicken into large bite-size pieces and season with salt and pepper. Add the oil to the pan and let it heat. Once it's hot add the chicken and brown it on both sides. When the chicken is browned you add the vinegar and let it cook for about 30 seconds. Rachael Tip: Back away as you add the balsamic vinegar. If not the steam from the balsamic will seriously open up your sinuses. You then add the stock, apricots and thyme sprigs and reduce the heat to medium-low to low. You put the lid on and let it simmer for 10 minutes. Once you take the lid off you add in the parsley, lemon zest chives and lemon juice and turn off the heat. After it stands a couple minutes remove the thyme sprigs and it is ready to serve! When I got to publix to buy the ingredients they were out of chives so i used scallions and just chopped them really fine. It tasted fine so if need be you could do that!

The broccolini and green beans are extremely easy. Heat the oven to 425 degrees. After you trim the ends off the broccolini and beans, arrange them on a cookie sheet. Coat them in oil and season with salt and pepper. Roast them for 15-18 minutes and they are good to go! The veggies maintain a lot of their crunch and have a nice crispy, nutty taste. If you are looking for a healthy way to do veggies, this one is great!

Lastly is the risotto. I will admit I was actually scared to make this. There is a process to it and if you mess that up the dish can go very wrong. Fortunately, it is an easy process and it turned out great!!! First up, add one quart of chicken stock with one cup of water to a pot. Bring it to a simmer and then reduce it to low heat. Add some oil to the skillet and then saute the onions and garlic for a few minutes. Then you add the rice and toast it for 2 - 3 minutes. Once toasted, add a cup of dry white wine, stirring it occasionally. As I stated in the last blog I use chardonnay, but you can use any dry white wine that you prefer! Once the wine cooks completely you are ready to begin ladling in the stock. You start by adding about 2 ladles of stock. Each time you add stock you stir the rice for a little bit. This is what gives the risotto the creamy finish because by stirring you are developing the starches in the rice. Thanks for that info Rachael :). Allow the stock to evaporate out and add 2 ladles of stock. Repeat this process until all the stock has been added. The risotto will take 18 minutes from the first addition of stock until it is finished. At this point, pop the squash into the microwave and defrost. Stir the squash into the risotto the last 3 minutes of cooking time. Season it with nutmeg, salt and pepper and then in the last minute of cooking stir in the butter in small pieces, sage and cheese and then it's ready to serve. Again, this is a lot easier than it looks and sounds. As long as you stir the rice each time you add stock and don't let the rice burn in between ladles, this will turn out great!!

This one is definitely one of my favs that I have made. The suggestion from Rachael is to use this as a small Christmas dinner. It will serve 6 rather than 4 like most of her recipes. But by all means do what  did and serve it any da of the year! Picture below and recipe to follow! Until next time, Happy Cooking!!!

"Herb-Apricot Chicken with Roasted Broccolini and Green Beans"

3 Tbs. EVOO
3 Lbs. chicken breasts and boneless thighs, cut into large chunks
¼ C. aged balsamic vinegar
2 C. chicken stock
20 - 24 Dried apricots, chopped
5 - 6 sprigs thyme
A generous handful fresh flat-leaf parsley leaves, chopped
3 Tbs. chopped chives
1 Lemon, zest and juice
Salt and freshly ground black pepper
Roast Broccolini & Beans:
2 Bundles broccolini, trim off ends
1 Lb. string beans, trimmed
3 Tbs. EVOO
Salt and freshly ground black pepper

In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 - 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.

For the broccolini and beans, heat the oven to 425°.

Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 - 18 minutes, until nutty and crispy at edges.

"Butternut Squash Risotto"

1 Qt. chicken stock
1 C. water
2 Tbs. EVOO
1 Small onion, chopped
2 Cloves garlic, grated or chopped
2 C. Arborio rice
1 C. dry white wine
1 (10oz.) Box cooked frozen butternut squash
Nutmet, grated, to taste
2 Tbs. butter
7 or 8 Leaves fresh sage, slivered
1 C. grated parmigiano-Reggiano
Salt and freshly ground black pepper

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with EVOO. When oil ripples, add onions and garlic and soften 2 - 3 minutes. Add rice and toast 2 - 3 minutes more. Add wine and cook it out completely, stirring occasionaly, 2 - 3 minutes. Ladle in stock in intervals, a couple ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.