Braised Chicken Thighs with Orange, Ginger and Basil
by katerina

Fresh basil and a ripe orange lighten up this braised chicken recipe making it well-suited for a rainy summer or early fall meal.

The sauce is the star, so don't forget to serve it with roast potatoes or egg noodles so you can enjoy every last drop.
(serves 2)

1 tablespoon olive oil
4 skinless chicken thighs (bone-in)
salt and freshly ground pepper
1/2 onion, diced
2 tablespoons finely sliced ginger
2 cloves garlic
1 orange, zested and juiced
1 teaspoon sugar
1/4 cup white wine
1 cup chicken stock
1 teaspoon flour
1 large handful fresh basil

Pat the chicken dry and sprinkle with salt and pepper. Heat a small dutch oven to medium high heat and add the olive oil. Once hot add the chicken and allow to brown on both sides. Be patient as this may take 10 minutes, but it will really add to the flavour.

Remove the chicken to a plate and turn the heat down to medium low. Add the onion, ginger, garlic and orange zest and sweat for 5 minutes until soft. Use the juices from the vegetables to scrape any of the brown bits from the pan, if it starts getting dry and wanting to brown add a tablespoon of water. Continue cooking until the onions are soft. Add the wine and bring to a simmer, allow to reduce by half then add the chicken back to the pot along with the chicken stock, sugar and orange juice.

Bring to a very gentle simmer. Cook for 30 minutes on low heat (a gentle simmer), or until the chicken is tender and cooked through.

Remove chicken to a clean plate. Bring sauce to a furious simmer. Slowly sprinkle on the flour while you whisk it in.

Continue whisking until totally mixed and then continue whisking occasionally, for another3 minutes. Reduce heat to low and add chicken back in or until nice and warm.

Roughly chop the basil and stir in. Serve chicken immediately, topped with lots of sauce.

TURNIP GREEN CASSEROLE

1 package regular or jalapeno cornbread mix
2 cans (15 ounces each) turnip greens
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
1 stick (1/2 cup) margarine, melted
1 large onion, chopped

Prepare and bake cornbread as directed on package.

Drain greens and save liquid.

Crumble cornbread and layer half in a casserole dish. Distribute turnip greens over bread and evenly sprinkle with chopped onion. Add remaining cornbread on top.

Mix liquid from greens, undiluted soup, and melted margarine. Pour over cornbread topping.

Bake at 375 degrees F for 45 minutes or until bubbly and partially brown.

Refrigerator Rolls
Cooking Time: 12 min

Ingredients
2 cups lukewarm water
1 (0.25-ounce) package yeast
4 1/2 cups self-rising flour
1/4 cup sugar
3/4 cup (1-1/2 sticks) butter, melted
1 egg
Instructions
Preheat the oven to 400 degree F. In a small bowl, combine the water and yeast and let stand for 5 minutes.

In a large bowl, combine the remaining ingredients; mix well. Add the yeast mixture and whisk for several minutes until the dough is smooth.

Drop by tablespoonfuls 1 inch apart onto rimmed baking sheets that have been coated with nonstick cooking spray. Bake for 12 to 15 minutes, or until light golden.
Makes about 3 dozen.

Note
If you do make this dough to have on hand in the fridge, keep it tightly covered. Then, when you're ready to enjoy fresh rolls, just drop and bake the dough as directed.

Let rise about one hour before baking.