EMPTY YOUR FREEZER MEALS

Summer is almost over. Today was really hot in New York, we had a thunderstorm that started early in the afternoon, and the whole day was grey, hot and humid. After two weeks of a vacation spent at home, tidying things up around the house, I decided it was time to clear up the freezer to get it ready for the new season. Since I was going back to work on Tuesday, after Labor Day, I thought that the chances of grilling outside were rather limited, it is getting dark earlier in the day, and during the week-ends I will have other duties to take care of for the coming week. So, before retiring for the day, I asked my husband to check the downstairs freezer for any summer leftover meats. He found a couple of Cornish hens and got me a package of chicken pieces. When I asked what pieces he found, he just said "it's one of those five piece pouches". That was not very helpful of course to prepare a menu, but I was going to use whatever I had in the pantry to cook the chicken anyway, so I didn't push it further. We'll see tomorrow when I go into the kitchen, I thought.

CHICKEN WITH MUSHROOMS, ARTICHOKE AND OLIVES

                                         

When I looked at the chicken my husband had defrosting, I was really disappointed. From what he told me the night before, I was expecting skinless boneless thighs. I was already thinking of making something close to a chicken stroganoff. I knew I had canned mushrooms and sour cream in the fridge. But I was surprised to find that he defrosted a package of chicken drumsticks. I didn't let it get to me. We are still having chicken tonight. But I have to change the menu. You'll need:

5 chicken drumsticks, skin removed

1 (7 oz) can sliced mushrooms

6 to 8 artichoke hearts cut in half, I used the ones that come in a jar preserved in water, drained

5 sprigs fresh thyme, and one rosemary, whole

1 cup black olives, pitted and sliced

1 (15.5 oz) can tomato sauce

1 tbsp oil

A sprinkle of flour

Salt and pepper to taste

Pasta

Sprinkle the chicken pieces with salt and pepper and flour to lightly coat. In a deep non stick skillet heat the oil, then add the chicken to brown on high heat. Turn the chicken pieces once or twice to brown on all sides and make sure that there is no more blood coming out of the joint. Add the tomato sauce, rinse the can with water and add it to the pan. Add the herbs and bring to a boil. Reduce heat, add the mushrooms and olives, cover and let simmer. If you are using a different kind of artichoke, frozen for example, you can add it now with the other ingredients. Since the artichokes I was using were almost done and didn't need cooking, I kept them for last. When the sauce is thick enough and the chicken pieces are done, fold in the artichoke hearts. Stir once or twice in incorporate, cover the pan, then remove from heat after a couple of minutes. Remove the rosemary and thyme sprigs. Serve over some cooked pasta.

                                 

.