New Idea!

I'm constantly bookmarking and printing and emailing to myself different recipes I want to try. Instead, I think I'm just going to start posting them here! Then I'll be more motivated to actually try them, and post about them.

I also have a new little toy that will soon make it's debut among these pages...

This recipe is from this week's Terra Firma newsletter. Yay CSA!

Chicken Fricasee — If you don’t eat meat, make this stew with extra potatoes as well as summer squash.

Ingredients
Canola oil
Olive oil
1 lb. chicken breast/thighs/wings
1 or 2 onions
2 cups seeded, cored and thinly sliced sweet peppers (they suggest Gypsy peppers)
4 cups diced tomatoes
a handful of chopped basil leaves
1 cup diced green olives
1-2 pounds of potatoes
red chili flakes

Process
Preheat the oven to 375.
Heat 1 T. canola oil in a frying pan and fry 1 lb. of chicken breasts, thighs, or wings until browned on both sides. Remove from heat and set aside.
Heat 3 T. olive oil in a cast iron skillet and add 1 large or 2 medium onions, thinly sliced, in half rounds.
When the onion is soft, add 2 C. seeded and cored sweet peppers, also thinly sliced as well as a dash of red chile flakes.
Cook for 7-10 minutes on medium high heat, then add 3 minced cloves of garlic. Saute another 1-2 minutes, then add 4 C. diced tomatoes, a handful of chopped Basil leaves, and 1 C. diced green olives. Lower the heat and simmer for 10 minutes.
Meanwhile, clean and dice 1-2 lbs. of potatoes. Add to the sauce with the chicken and its juices, if using.
Bake, covered, for 40 minutes or until the potatoes and chicken are tender and fully cooked. Season with salt and pepper.