The situation is dire. I’ve been doing what retired guys do all
day. Read. Write. Play golf. Drink beer.
Play tennis. Flirt with women young
enough to be my daughter, if I had a daughter.
Now my wife is on her way
home from a hard day at work and I need to make supper so she won’t think I
spent the day playing golf, tennis, etc.
If you know my wife, don’t tell her about the etc. A little secret
between kitchen freaks?
I search the refrig and
pantry, open a bottle of delicious Italian white wine and have a couple of
glasses. One more glass won’t be missed,
if I save enough to cook with. Put
another bottle of white wine in the frig.
Apron on! Getting down to business:
1 medium onion split, peeled and
thinly sliced
2 good sized garlic cloves,
peeled and thinly sliced
1 1/4 pounds of boned, skinless
chicken breasts – amount is not critical
40 oz box of organic chicken
broth + 2 dry packets chicken broth (intensifies the flavor)
1 Red bell pepper, cut into
chunks
1 Cup dry white wine
1 1/2 pounds frozen mixed
vegetables (I use the packets with small sliced potatoes included)
1 Can Mexican style stewed
tomatoes, undrained
1 heaping Tablespoon
McCormick’s Italian seasoning
1/2 Tablespoon dried oregano
1/4 Tablespoon powdered sage
Salt and pepper
Sour cream
Avocado
Put a splash or two of oil in
a medium frying pan and add a pat or two of butter. Set to low medium
heat. When the butter melts, toss in the
sliced onion and garlic. Keep an eye on
the onion/garlic and stir often. Meanwhile, cut the chicken into one inch
cubes. If you’re OCD and take out your
ruler to measure the cubes, you will be not be offered wine or a spoon.
When the onions/garlic are just barely
browning, take them off the heat and set aside.
In a good sized large pot or
Dutch oven, add oil and butter (see above) and toss in the chicken. When the meat turns white on all sides, add
the cup of wine and reduce the liquid to half.
Now add the onions, red bell pepper, the chicken broth + packets, and all the herbs. Stir, taste and add salt and pepper. Add the can of stewed Mexican style
tomatoes. I pour in the juice and use my
hands to break up the big chunks.
When the mixture comes to a
boil, add the frozen vegetables. When the soup comes back to a boil, turn off
the heat. Taste and add salt and pepper
as needed. Cover.
Soup is on and ready to eat,
but since my wife is not yet home, I‘ll have another glass of vino and let the
soup flavors mellow while I join in the mellowing.
Ah, here she is! Time to pop another cork, spoon out the soup,
add a big dollop of sour cream and a handful of avocado chunks. Just to impress, I’ll put a slice or two of
buttered, crisped bread on the side of the bowls.
Me: So, how was your day,
honey?
She: The usual and yours?
Me: I spent most of the day
grocery shopping and in the kitchen.
She: I noticed your golf
shoes are muddy…
Me: This wine is delicious! Need a refresh???
