Whistler Chicken

Whistler Chicken

Now that I am spending more time at home cooking for my girls, it’s time to start adding recipes of my newest creations.  This one is a quick and tasty treat after the hill.  Or after a day of babysitting as in my case.  Try to buy only locally produced, organic chicken if possible.  Enjoy!

 

patrick smyth whistler chicken recipe

Ingredients

Red onion (medium) – chopped into small chunks

Tbsp. grated fresh ginger – chopped finely

2 Tbsp. grated garlic – chopped finely  (Make sure that the garlic is not from China!  More about that here)

1 tsp. dried chili pepper flakes

Whole Chicken – cut into 8ths

½ lb fresh asparagus – cut into thirds.  (If it’s stupidly expensive, replace with celery.)

8 large mushrooms – chopped into quarters

2 cups fresh washed leaf spinach

1 large can (16 oz) crushed tomatoes

½ cup white wine (house wine)

Coconut oil

Olive oil

Salt and pepper to taste

Cooking:

In a large frying pan melt a couple of tablespoons of coconut oil (or olive oil) and sauté onion, ginger and garlic at medium heat for 5 minutes.  Add chicken and chili flakes and simmer for 15 minutes.   Remove from heat and cover.

In a large saucepan, heat two tablespoons olive oil to medium heat and saute mushroom for five minutes.  Do not burn the olive oil.  Add asparagus and spinach, and cook at medium for another 5 minutes.  Add contents from frying pan, crushed tomatoes and wine.  Simmer on low until pot contents bubble slowly.  Add salt and pepper to taste.  Remove from heat and cover for 10 minutes.  Enjoy!

As for accompaniments, both a simple pasta or rice make an excellent bed.

Remember:  Buy Local and never buy any food from Asia, especially seafood.