Providence Ltd. Design

Sunday Supper...Slow Cooker Brown Sugar and Garlic Chicken

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This recipe is a keeper...It is sooo good.  We've been iced in so I actually fixed this on Friday. 

Slow Cooker Brown Sugar and Garlic Chicken. 

I pinned the recipe from Kim with ThisLittleLifeOfMine.blogspot This is actually her image.  And you should definitely visit her blog.  Maybe I'll show you my plate at the end...my photography is not so pretty.  Back to the recipe.  It's simple and it's good.  I had all of the ingredients on hand without a trip to the store.  Good thing...because we couldn't get out of our driveway.

The recipe

4-6 chicken breasts 
1 cup packed brown sugar *
2/3 cup vinegar  *I used apple cider vinegar
1/4 cup lemon-lime soda *I used Dr. Pepper
2-3 Tablespoons minced garlic *
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water

Red pepper flakes (optional) 

Directions:

  • Spray slow cooker with non-stick cooking spray.
  • Place chicken (frozen, thawed or fresh) inside slow cooker. Mine were frozen
  • Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. 
  • Cook on low for 6-8 hours or high for 4 hours. 
  • Take chicken pieces out of slow cooker  and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
  • Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
  • Sprinkle red pepper flakes on top if desired.  

 

The meat was so tender it just fell apart and was both sweet and savory.  I will definitely make this again...

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Not as much sauce on mine...but we added more.  

And another bonus...great leftovers. Last night I chopped the chicken without the added sauce and added to sauteed onion, fresh chopped tomatoes, sliced black olives, and thin spaghetti tossed with olive oil, white wine and parmesan cheese...the spicy flavor of the chicken in this pasta dish was divine...

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We've been in jammies close to the fire for the past three days...

It's time to go back to work tomorrow.

It's your turn.  Let's talk.

 

Did you see these recent Christmas posts?

http://providenceltddesign.com/home/a-beautiful-home-for-christmas

http://providenceltddesign.com/home/a-fabulous-holiday-cocktail-party

http://providenceltddesign.com/home/christmas-at-my-house

Happy Friday!

Good Morning! We hope you had a great Valentines Day yesterday...We sure did.....and it's Friday, Yeah!!!!!

Our favorite day of the week...a little more work to do and the weekend ahead of us.

A little dab of inspiration...Is this not amazing?

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Happy Friday!....Hope you have an awesome weekend.

It's your turn. Let's talk.

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Sunday Supper...The Most Amazing Ever!!!

 

We love our job.

The creative part is exciting...the mechanics can be challenging...and our clients are the best, which makes it all so much fun.

One of our clients is just starting construction on a fabulous new home.

 

 

 Her husband David, moved here for his job last July. Katherine has remained in Mobile until her youngest daughter finishes her junior year...she will move to Little Rock some time this Summer.

Parkinson Building Group is building their home and we have been working on their plans via email for several months.

It's been a fun process. Katherine has been so engaged and is a delight to work with. She knows what she wants but is always open to new ideas. That's the prescription for a great working relationship.

Katherine was in town this week for just a few last tweeks before they poured the footings for her new home on Friday...

She found a great idea for splitting her very long covered porch into two areas...she wanted to move the fireplace and reduce the size of the covered area to incorporate a patio area off the family room.  As a group those ideas kept developing... into changeing doors and larger windows ...and more light...and just better and better...

 

Original inspiration from Murphy Design on Houzz...it's the big windows and patio that caught Katherine's eye...her house doesn't have the rounded balcony...

 

 

 

David was not convinced...he wanted a man sized covered porch even if it was over 40ft. long.

 

So Katherine went to work...

We left our plumbing fixture meeting about 1:30. She ran by my house and looked at our patio again...while she was there she picked some rosemary...her vision for a convincing dinner already in place...

She then, went to the store and back to the apartment to put together the most amazing meal.

Remember, this is sort of a bachelor pad right now...David doesn't have a fully stocked kitchen... few spices and staple ingredients and even fewer utensils and serving pieces.  I'm telling you this girl is amazing...

 

On the Menu

 

Beef Wellington

Bacon Wrapped Asparagus

Skillet Roasted Golden Potatoes With Chives and Rosemary

Chocolate Peanut Butter Brownies

 

 

BEEF WELLINGTON-(EMERIL LAGASSE)

I did not use the pâté.

4 (6-ounce) thickly cut filet mignons

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

4 (1-ounce) slices goose or duck liver, or pork country-style pate

One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed

 

Mushroom Duxelles, recipe follows

1 large egg beaten with 2 teaspoons water to make an egg wash

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.

Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares. Spread one-quarter of the mushroom duxelles on top of each filet  and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.

 Mushroom Duxelles:

• 1 tablespoon unsalted butter

• 2 tablespoons minced shallots

• 1/2 teaspoon minced garlic

• 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground white pepper

• 2 1/2 tablespoons dry white wine

Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

SAUCE ***Below is the recipe I modified.***** Instead of using brandy I used white wine. I didn't measure or flambé it. I also did not add green peppercorns. I did not use all of the cream, maybe only 1 cup cream and one cup beef broth. Also I only used about 1/2 tablespoon of the grainy mustard. I kind of forgot about it too while it was simmering so it got really thick. It turned out yummy!! ***

Green Peppercorn Sauce:(Tyler Florence) But Not Really

 • 2 tablespoons olive oil

• 2 shallots, sliced

• 2 cloves garlic, peeled and smashed

• 3 sprigs fresh thyme, leaves only

• 1 cup brandy

• 1 box beef stock

• 2 cups cream

• 2 tablespoons grainy mustard

• 1/2 cup green peppercorns in brine, drained, brine reserved

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

BACON WRAPPED ASPARAGUS

Snap tough ends of asparagus and toss in olive oil and salt and pepper. I always use fresh ground! Wrap roughly 8 or so in bacon that has been microwaved for one minute. I do this because I prefer tender crisp asparagus and the bacon cooks slower than the asparagus. I had to broil for the last minute to cook the bacon enough and not over cook the asparagus. It's all a personal preference.

 

SKILLET ROASTED GOLDEN POTATOES WITH CHIVES AND ROSEMARY

Quarter potatoes and boil in salted water until just tender. Drain. Melt 4 or so TBS of butter is sauce pan and add potatoes. Cook over medium high heat, do not stir, until browned. I try to rotate the potatoes so more than one side will brown. Once brown add 1TBS chopped fresh chives and 1 TBS fresh "Mona's Rosemary". :-)

 

 

So I ask you...do you think that she got her patio?

 

It's your turn. Let's talk!

 

To follow our blog...click here.
To follow us on Pinterest...click here...
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To inquire about our design services either in home or online...click here.
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