The kids have gotten settled in school. I’m done with the supply shopping. It’s time to get back into our routine. And it seems like that routine is coming back with a vengeance . . . homework, hockey tryouts, fall ball. We have been running.

I need some time in my kitchen.

Last weekend while my husband and son were at the Royals game, I was home baking focaccia bread and making eggplant parmesan. It felt good to be in a quiet house and enjoying the comfort I get from preparing these meals from scratch, without using any shortcuts.

Today, while Dennis and Thomas are at tryouts, I’m going to take advantage of the chicken leg quarters on sale at Hy-Vee for 58 cents per pound. I found a recipe on
food.com I am anxious to try.

The following recipe is Rachael Ray’s Tuscan Chicken and serves 8 (The recipe uses chicken thighs, but I’m going to use the leg as well.):

2 lbs boneless skinless chicken thighs (leave bone in if you wish) or

` 1 1/2 lbs chicken tenderloins

1/4 teaspoon salt (or to taste)

fresh ground black pepper, to taste

3 tablespoons extra virgin olive oil

6 garlic cloves, crushed

3 tablespoons white wine vinegar

2 tablespoons butter

2 shallots, chopped

6 sprigs fresh rosemary, finely chopped

2 tablespoons flour

1 cup dry white wine

2 cups beef broth (yes, beef broth)

Directions:

Prep Time: 10 mins
Total Time: 30 mins

Heat a large, heavy, deep skillet over medium high heat.

Season chicken with salt and pepper.

Add 2 tablespoons extra-virgin olive oil, half the chicken pieces and
` ` a couple of crushed cloves of garlic.

Brown chicken 2 minutes on each side and remove from pan.

Add remaining oil and swirl around pan. Add remaining chicken pieces and garlic.

` ` Brown chicken 2 minutes on each side and remove.

Add vinegar to the pan and let it sizzle till most evaporates.

Add butter, shallots, and rosemary to the pan and cook 2 minutes.

Add flour and cook 1 minute.

Whisk in wine and allow to reduce and thicken for 1 minute.

Whisk in broth and bring liquids up to a low boil.

Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.