Digital Access

Digital Access
Access morrisherald-news.com from all your digital devices and receive breaking news and updates from around the area.

Mail Delivery

Mail Delivery
We’ve got you covered! Get the best in local news, sports, community events, with focus on what’s coming up for the weekend. Weekly packages.

Text Alerts

Text Alerts
Choose your news! Select the text alerts you want to receive: breaking news, weather, and more.

Email Newsletters

Email Newsletters
Have our latest news, sports and obituaries emailed directly to you Monday through Friday so you can keep up with what's happening in Morris and Grundy County.
Food

'Peasant' chicken dish uses wholesome ingredients for tasty results

This braised chicken recipe is perfect for adapting to what you have on hand and improvising at length.
This braised chicken recipe is perfect for adapting to what you have on hand and improvising at length.

Before cornmeal starred in polenta and rice became risotto, cornmeal was fried up as cornmeal mush and rice was eaten in beans and rice.

These were peasant dishes at their best – based on local, inexpensive ingredients available to all.

These foods weren’t gussied up with fancy sauces or garnishes; instead they were meals that conserved (and recycled) and made do with little.

Peasant dishes, with their earthy, honest ingredients, now star in hip restaurants across the country, a testament to their lure and durability.

Here’s a dish born out of a lean pantry.

It’s perfect for adapting to what you have on hand and improvising at length.

––––––––

Braised Chicken and Vegetables

Serves 4

1 Tablespoon olive oil

6 bone-in chicken thighs

1 potato, peeled and chopped

1 yellow onion, finely chopped (1 cup)

2 carrots, chopped

2 garlic cloves, minced

3⁄4 cup white wine such as Chardonnay

1 cup reduced-sodium chicken broth

3 sprigs fresh thyme

1 tomato, chopped

Juice of 1 lemon

½ teaspoon salt

Freshly ground pepper

Lemon slices (optional, for garnish)

Heat oil in a large, heavy skillet over medium.

Add chicken and cook until brown on both sides, about 10 to 15 minutes.

Remove from pan.

Add potato, onion and carrots; cook 5 minutes.

Return chicken to skillet (with any juices).

Add garlic, wine, broth, thyme, lemon juice, salt and pepper.

Cover and simmer 15 to 20 minutes.

Add chopped tomato, lemon juice, salt and pepper.

Loading more