More cooking from your pantry

This is a nice chicken dish. I haven’t made this exact dish, but I do make a similar one.

I coat boneless/skinless chicken thighs with seasoned flour (salt, pepper, and dried tarragon or marjoram), then brown and almost completely cook in oil in a skillet. Remove chicken from the skillet and make a pan sauce with Dijon mustard, white wine (I have actually used dry vermouth instead) and heavy cream. Put chicken back into the sauce to complete cooking and reduce the sauce.

This is a rice pilaf that I make:

Baked Wild & Brown Rice With Pine Nuts


  • ½ cups Wild Rice
  • ½ cups Brown Basmati Rice
  • 3 Tablespoons Vegetable Oil
  • ¼ cups Yellow Onion, Diced
  • ¼ cups Carrots, Diced
  • 3-½ cups Good Quality Chicken Stock
  • 3 leaves Bay Leaves
  • ¼ teaspoons Pepper, Freshly Ground
  • 2 Tablespoons Unsalted Butter
  • ½ cups Pine Nuts


Wash the rice well in a strainer, until water runs clear. Shake well to dry. Heat the oil in a heavy 2-quart saucepan. Add the vegetables and rice and saute them over medium heat for 5 minutes, stirring constantly. Add the stock, bay leaves, and pepper, and bring to a boil.

If your pan is oven safe, cover and place in a 325 degree oven. Otherwise, transfer mixture to a covered casserole before placing in the oven. Bake for 1-1/2 to 2 hours, or until the rice is tender and has absorbed the liquid. Stir occasionally, and add water if the rice becomes dry before it is tender.

Check for seasoning and add salt if necessary. Melt the butter in a sauce pan or skillet and toast the pine nuts over low heat until brown. Add to the rice and serve.

NOTE: Use whatever rice you have handy in your pantry.

What pantry meals are you cooking these days? I’m thinking of preparing chili this afternoon.


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6 Responses to More cooking from your pantry

  1. auscitizenmom says:

    That sounds delicious.

    Liked by 1 person

  2. glendl says:

    Looks Good Stella,

    Liked by 1 person

  3. stella says:

    I just put a pan of scalloped potatoes in the oven (made with half and half because my shopper bought me a half gallon and I have to use it before it spoils.) Also put in sliced onions, salt, pepper and garlic powder. No cheese this time.

    Liked by 2 people

  4. auscitizenmom says:

    This sounds really good but I don’t have all the ingredients for it. So, since I read it, what my dad used to say has been going through my mind. “I could have some bacon and eggs……that is, if I had some bacon…………and I had some eggs.” LOL

    Liked by 3 people

  5. Menagerie says:

    I plan to have good old fashioned sloppy joes this weekend. Sauce will start with a can of storebought and then get whatever things I have on hand added.

    I had some frozen corn and a container of cherry tomatoes I needed to use, so I made the cold salad. Cut the tomatoes in half, added cooked but not mushy corn, chopped onion, and seasonings into a dressing of half crema and half mayo.

    I’ve mentioned this on your other daily threads but I have to add it here too. My favorite thing I have eaten lately was a collection of leftover or need to get rid of it items. I had a spaghetti squash I had to use and leftover roast chicken. I scraped the squash to shred it, but left in the shell, seasoned it well, and topped with the roast chicken. Then I topped it with fire roasted tomatoes and shaved Parmesan. This was the best meal I’ve ever had in forever and except for seasonings, it had four ingredients.

    What this made me recall is that often certain foods taste best simply prepared. Let the flavors come through. I’m way too much of a tinkerer.

    Liked by 1 person

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