Wow! Whining?

  So, recently Madison has been doing a lot more whining than normal. Her favorite is the "I waaaant it". It just seemed to come out of nowhere. I can handle crying, but whining just shatters my core. I am amazed at how fast her vocabulary is picking up and how much more I am able to understand what she is asking of me. She will be turning 2 next week, but she will always be my little bundle of joy.
  So, I was thinking about doing a different kind of blog along with this one. I wanted to do a blog that focused on restaurants that I have visited and rating them certain criterias such as venue, menu selection, quality and taste, and service. What do you guys think? Your feedback would be appreciated.
  Speaking of food, last night I tried a recipe for chicken. Being that I only eat chicken and fish, I am always on the hunt for yummy recipes for that good old barn yard pimp. Last night I made Braised Chicken with Leeks and Tomatoes. This was the first time I ever cooked with leeks and dish was great. I had to add more salt to the recipe than what it called for, but that was the only negative. Enjoy!

Braised Chicken with Leeks

From Woman's Day

Clocking in at 295 calories per serving, this recipe is hearty and healthy, featuring chicken, leeks, carrots and plum tomatoes in a fragrant wine broth with dried rosemary and thyme.

By Woman's Day Kitchen

Nutritional Information

(per serving)

Calories	295
Total Fat	11g
Saturated Fat	3g
Cholesterol	101mg
Sodium	681mg
Total Carbohydrate	17g
Dietary Fiber	2g
Sugars	n/a
Protein	32g
Calcium	--

Alan Richardson

 

• 2 tablespoon(s) all-purpose flour

• 1 teaspoon(s) each salt and pepper
• 1 3 3⁄4-lb chicken, cut in eighths; skin removed
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) butter
• 4 leeks (2 lb) white and pale green parts only, halved lengthwise, diagonally sliced crosswise, rinsed and dried
• 1 cup(s) diced carrots
• 1 tablespoon(s) minced garlic
• 1 cup(s) chicken broth
• 1/2 cup(s) dry white wine or chicken broth
• 1 teaspoon(s) each dried rosemary and thyme, crushed
• 6 fresh plum tomatoes, cut in chunks

---

Directions

1. Heat oven to 325°F. Have ready a 3-qt Dutch oven.
2. Mix flour and 1⁄4 tsp each salt and pepper in a gallon-size plastic food bag. Add chicken, seal bag and shake to coat.
3. Heat 1 Tbsp oil in Dutch oven over medium heat. Add 1⁄2 the chicken; brown 4 minutes per side. Remove to a large plate. Repeat with remaining oil and chicken.
4. Add butter to Dutch oven; melt over medium heat. Add leeks, carrots and garlic; cook, stirring as needed, 5 minutes or until softened.
5. Add broth, wine, herbs and rest of salt and pepper. Bring to a boil, stirring up bits on bottom. Add chicken.
6. Cover and bake 25 minutes. Stir in tomatoes; bake 15 minutes more or until chicken is cooked through and vegetables are tender. Put all chicken, reserving 1 breast, on serving platter. Scoop 2 cups vegetables including broth from pot; pour over chicken. (Reserve the chicken breast and remaining ingredients in pot).