May 15th, 2014 - 6:31 pm § in Uncategorized

Caveman’s Bohemian Alsace-Lorraine Chicken recipe

Let’s see, what should I make for dinner? Ever ask yourself that question? I do every day. The next thing I do is check to see what ingredients I have on hand. (I bet you do that too.) Today it’s: a pound of chicken thighs, a can of cream of mushroom soup, a can of green beans and a can of mushrooms. This would be easy if I had some rice, but I’m out of rice.  I gave it all to the mail man yesterday. They had a food bank thing going on and I put 20 pounds of rice in the mailbox along with my Capital One payment.

“Hi hon! I’m going to be a few minutes late getting home.  It’s supposed to quit raining, so I’m stopping on my way home to pick up some grass seed and about a hundred pounds of black dirt. I thought maybe if you have time you could re-seed the front yard tomorrow. By the way, what’s for dinner?”

Michele and I both retired about a year ago. When she decided to go back to work I agreed to do the household chores and make dinner. I probably should have read the fine print in that agreement.

“Re-seed the front yard? That’s a great idea. God knows, we don’t want the neighbors to have more grass than we do. I’ll just do the laundry next week. I thought we would just have Chicken Alsace-Lorraine for dinner.”

“Wow! That sounds great! See you in a few!”

The main thing you need to know about cooking is first you eat with your mind (Chicken Alsace-Lorraine ). Then you eat with your eyes ( it’s all about presentation, just try to make it look nice on the plate). Thirdly you eat with your nose (that’s where the spices come in.) If you can get these three things right, you can pull off serving chicken thighs and mushroom soup.

Here’s what you need:

A pound or two of chicken thighs

A can of cream of mushroom soup

A can of green beans

A can of mushrooms

1 cup of milk

2 tsp. flour

a half tsp. of tarragon

some dried basil

a little parsley

a few shakes of garlic salt

pepper to taste

a pretty good slathering of paprika, mostly for color

Here’s all you do:

Season the chicken with garlic salt and pepper. Sauté the chicken in a frying pan until golden brown. Then add the green beans and the can of mushrooms, including the liquid. Cover and simmer for about 30 minutes.

Now mix the flour and milk together in a cup with a fork until all of the lumps are out. Turn up the heat to a vigorous boil and toss it in. Stir until it looks like gravy.

Add the spices, you can adjust the amount of spices to your taste (I use more) cover and simmer for another 15 minutes.

The gravy is really good so you might want to make some mashed potatoes on the side or toss a couple of russets  in the oven to bake while the chicken cooks.

Editor’s note:

Michele loved it, but I still have to re-seed the front yard tomorrow.













May 9th, 2014 - 11:42 am § in Uncategorized

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