Healthy Food
OK - this must shock anyone who knows me but I just turned 40 and I am focused on healthy food this summer... fall .... I make no promises.   But, for the summer, we are healthy.  Please note the lack of butter and cream.

Chicken with Fennel and Mushrooms

Honestly, this would be better with 1/2 stick unsalted Plugara...but this is the healthy summer and the healthy section. 


1 split breast, cut into 6 pieces

6 skinned, deboned chicken thighs 

1 fennel bulb, sliced thin with white parts of stalks, sliced thin

2 celery stalks, slicked thin

2 leeks, white and light green parts, sliced thin

1 qt sliced mushrooms (shitake, oyster)

3 springs thyme

1 pint chicken stock

1/2 cup white wine

1/4 chicken fat

olive oil for sauteeing 

salt and pepper

1. salt and pepper chicken

2. brown chicken on both sides

3. sautee mushrooms in fat, save with chicken

4. sautee leeks, remove

5. sautee fennel and celery

6. add leeks, chicken stock, thyme, wine

7. reduce liquid to 1/2 cup, correct with salt and pepper

8. add chicken and cook through

Provencal Chicken

3 chicken fillets cut into 2 pieces each

olive oil

1/2 red pepper diced

1/2 green pepper diced

1 celery rib diced

2 shallots, mionced

3 garlic cloves, minced

1 cup chopped tomatoes

1/3 cup chopped seeded Kalamata olives 

1/2 cup red wine

2 tbsp chopped parsley

1/2tsp fresh thyme

salt and pepper


1) salt and pepper chicken and brown in olive oil, reserve

2) sautee shallots, celery, peppers, garlic until soft

3) add  olives, thyme, parsley, tomatoes, wine, mix

4) add chicken

5) cook covered 25 minutes

6) correct sauce, serve over polenta