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Grilled chicken dish features different flavors

May. 09, 2013 @ 12:00 AM

Today I am happier than a bird with a french fry. I was looking for something light, tangy, a little summery and fresh to make that would relieve me of the blahs I've been feeling about food. It occurred to me I've written some recipes in the past that smashes that "meh" appetite feeling right into all out gluttony.

It's not that my body wouldn't miss a few days relief from eating, but it's mostly that I like it to be my idea, a deliberate attempt to tone and tighten if I so desire.

Call me crazy, food just really makes me happy, even if it's enjoyed in moderation. I stumbled across my Grilled Chicken with Mango Black Bean Salsa, and I don't know what part of that dish kicked my senses but somehow it has spawned a renewed love affair with chicken. Grilled chicken, stewed chicken, poached chicken sauteed or pan seared, it's versatile and a wonderful choice for any meal.

The flavors in this dish are a little different. A rustic feel, this dish incorporates a vegetable I do not like -- peas. This, however, is the only way I'll eat the little buggers. Well, the only way I've found so far.

I especially despise canned peas, so you can count on any recipe I include peas, they're either freshly shelled or frozen. In this case, I've opted for frozen sweet peas. And I dump them in at the last bit of cooking time in order to retain their integrity and sweetness, the only redeeming quality I believe they hold.

A little warning, this dish will make your house emit an aroma that's sure to wake the dead, or at least the neighbors. Don't be surprised if you encounter visits from people you haven't seen in a while.


6 chicken thighs (skin on)

1/2 cup dried tomatoes

1 cup sliced mushrooms

1 cup frozen peas

1/2 cup sour cream

8 oz. very dark specialty beer

3 cloves garlic chopped

1/2 red onion chopped

1 tsp. dried anise seed toasted to bring out flavor

1/4 tsp. dried celery seed toasted to bring out flavor

1 tsp. dried garlic, dried onion powder, salt

1/2 tsp. cayenne pepper

3 T. oil

1/2 cup cilantro chopped

1 lime sliced in half

Season the chicken with the garlic powder, onion powder and salt. In a large cast iron skillet drizzle with the oil. Place the chicken in to brown skin side down. Brown for 3-4 minutes on each side. Now add the garlic and onions and toasted spices. Saute for 3 minutes. Add the mushrooms and tomatoes. Allow to cook for 3 minutes. Add the beer and sour cream. Cover and allow to simmer on a little above low heat for 20 minutes. Add the peas, cover and cook for 5 more minutes. Shower with the juice of the lime and sprinkle with cilantro. Serve over rice or by itself.

Janet McCormick is the author of "10-Minute Meals" and owner of Let's Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.