Chicken and Rice Grande Cassoulet- La Bonne Femme Recipe Win!

It's been a while since I have cracked open my La Bonne Femme Cookbook, but I have been looking forward to making some of these hearty, savory dishes!

I love having this online food diary. I have looked back at some of the things I have made throughout the past year. The ones I really like...I make again.

This is one, I will make again!

I flattened 4 boneless, skinless chicken breast halves and seasoned them with salt and pepper.
I browned them over medium-heat heat with 1 Tbsp each of butter and olive oil for 3 minutes per side.

I then transferred the chicken to my greased casserole dish.

I added onion and mushrooms to the same skillet and cooked them until the onions were tender.

I added 1 minced garlic clove and cooked for 30 seconds (until fragrant). I added 1/2 cup of Pinot Grigio...

...and a 1/4 tsp of Herbs De Provence!

I allowed all this to cook for about 1 minute more. I then added 3/4 cup of chicken broth and 1/2 cup of long grain white rice, and brought it to a boil.

I poured the rice mix over the chicken and made sure that the rice was completely submerged.

I covered and let it bake at 375 degrees for 25 minutes.

I let it stand for 5 minutes after baking.

I put the chicken on plates and then stirred 1/4 cup of Parmigiano- Reggiano cheese into the rice mixture.

I placed the cheesy rice mix on top of the chicken and added a side of seasoned mix veggies.

This was a hearty (but not heavy) meal. The Hubs and I really enjoyed this one!

Plus- dinner was one the table in less than 45 minutes!!!!

Happy La Bonne Femme Cooking Y'all!

Coming up: Blueberry Blintz Bake with Farmhouse Scramble...a great Valentines brunch!

Father's Day: Sweet & Sour Sausage, Peppers & Polenta

This turned out to be a great surprise...and it made more servings then what I thought it would.

I found this recipe on my Food Network App, and those Food Network gurus...well, they got it from Johnsonville. 

Turns out those guys know how to grill their own product!

Grilled Italian Sausage with Sweet 'n Sour Peppers:

Ingredients:

2 packages (19 ounces, each) Johnsonville Mild Italian Sausage Links

3 tablespoons slivered almonds

1/4 cup raisins

3 tablespoons apple cider vinegar

2 tablespoons sugar

1/4 teaspoon salt

1/8 teaspoon pepper

2 medium green bell peppers, cut in quarters and seeded (I used 1 green and substituted an orange one for the second green one...I just like the color.)

2 medium sweet red bell peppers, cut in quarters and seeded (I used one red and one yellow...color again!)

1 medium red onion, cut into 6 wedges

1 tablespoon olive oil

1-2 Tbsp of Italian dressing

1 roll (18 ounces) prepared polenta, sliced into 1/2 -rounds

I do not make my own polenta. I find the pre-made polenta in the the produce section of Publix, near the tofu and organic produce.

I used Bertolli Extra Light olive oil and the Publix brand apple cider vinegar. 

Directions:

1. Toast almonds in a small skillet over medium heat- 1 to 2 minutes.
2. Stir in raisins. Remove from heat. Let stand.
3. Add vinegar, sugar, salt and pepper.
4. Return to medium- low heat. Stir until sugar dissolves. Remove from heat and set aside.
5. Pre-heat grill to medium-low.
6. In a bowl, combine peppers and onion. Drizzle with oil. Toss to coat.
7. Place sausages and veggies on grill, use tongs to rotate/ stir often. Grill approx. 15-20 minutes or until sausages are cooked through and veggies are tender. ( I left my veggies on a little longer. I use a veggie basket for the grill.)
8. While sausages and veggies are grilling, brush polenta slices with Italian dressing. Place on grill for 2 minutes- each side.
9. Place sausages and veggies in a large bowl. Pour in almond mixture. Toss to coat.
10. Arrange sausages, veggies and polenta on a large platter.

I used a large platter to arrange sausages, veggies and polenta. I also lightly grilled a sliced baguette.

This is a great summer meal! It is so easy and it feeds up to 8 people.

Enjoy!

La Bonne Vie Y'all!