Can we talk cooking philosophy? What’s yours? Do you have one? I used to be all about the next, best, greatest recipe (true it had to be somewhat easy, but still it needed to have some sort of wow factor). Not so much anymore. I’m going back to basics (me and Ina), except I don’t really have a back to go back to. I started out cooking full speed ahead, never making the same recipe twice, dabbling in all sorts of cuisines and filling my pantry with Thai red curry paste, garam marsala, brown and yellow mustard seed, keffir lime leaves…and more, much more. And while these things are all lovely, I was not developing a basic cooking strategy. When faced with a simple chicken breast, I had to go find another next, best, greatest recipe to try.
No more. I want to be able to cook with a handful of ingredients. Because I am using lovely free range chicken, grass fed beef, and gorgeous organic CSA produce, it shouldn’t need a lot of fancying up. This recipe from Real Simple, Chicken with Mushrooms and Green Beans is exactly what I am talking about. Lovely, simple, flavorful. AND I learned a fabulous technique, something probably all of you know, but I just discovered…roasting an orange and then squeezing it over the dish before serving! How fabulous is that?! I’m going to use this same technique with lemons and limes. Love it!
Chicken with Mushrooms and Green Beans (from Real Simple)
Heat oven to 400° F.
Rinse the chicken and pat dry with paper towels. Place in a roasting pan.
In a small bowl, combine the thyme, red pepper, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Brush the chicken with 1 1/2 tablespoons of the oil and sprinkle with the chopped garlic and spice mixture. Arrange the whole garlic cloves and orange halves around the chicken. Roast until the chicken is cooked through, 35 to 40 minutes.
Meanwhile, place the green beans and mushrooms on a baking sheet (I just moved over my chicken because I had room). Drizzle with the remaining oil and season with the remaining salt and pepper. Roast until the mushrooms are cooked through and the beans are lightly browned, stirring once, about 15 minutes.
Divide the chicken and garlic among individual plates and squeeze the roasted orange halves over the top. Serve with the green beans and mushrooms.
This will be my entry for Foodie Friday at Designs by Gollum!