|I miss this view around this time of year. One day I'll be back, one day...|
As rumor has it, tomorrow is supposed to bring us a cool front with promises of rain. I hope it is not an empty promise. Our trees surely need it. Our neighborhood is such a sad sight, with what little vegetation our climate grants us, those few trees and bushes are struggling.
On our evening walk yesterday, I noticed what had been the changing of the leaves in the past is now a sad, drooping, green leaf with burnt, browned edges. Poor leaves. At least the green gives me hope.
I hope for the wind to pick up and for it to be a drizzly, grey day. Perfect comfort food weather. Perfect braising weather. Perfect stew weather. We shall see.
Regardless of what the weather brings, I do plan on making my Beer & Onion Braised Chicken Carbonnade. My neighbor had given us a six pack of beer and rather than drinking it, we cooked with it. This is a rendition of a Belgian beef stew made with onions, brown sugar and beer. We use Shiner Bock and serve it over egg noodles.
- 2 tablespoons (1/4 stick) unsalted butter
- 4 chicken breasts, boneless, skinless
- salt & pepper
- 3/8 teaspoon ground allspice
- 1 large onion, thinly sliced
- 1/2 Tablespoon flour
- 3 teaspoons (packed) dark brown sugar
- 4 small bay leaves
- 2 teaspoons Dijon mustard
- 1 cup dark beer
- 1/2 cup beef broth
- 1 to 2 teaspoons red wine vinegar
- Melt butter in large nonstick skillet over medium-high heat. Season chicken well with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 6 minutes per side; transfer to plate.
- Add onions and brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Add in flour, cook for 1 more minute.
- Mix in bay leaves, mustard. Add chicken, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes.
- Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar and sugar, if desired.