Wednesday, May 4, 2011
Turkish Chicken with Mom's (not) Broccoletti
When I was preparing the marinade for these Turkish Chicken Thighs at 6 o'clock this morning (it's early to me, alright?), I was trying to decide what sides would go with the dish. Couscous was a natural choice, but the vegetable I wasn't so sure about.
So I took the safe route, and simply decided to make what was in the fridge and needed to be eaten. Tonight, it was a bunch of broccoletti, and I put absolutely zero thought into how I was going to prepare it. Turns out I made it Mom style ... kind of.
Moms' (not) Broccoletti
1 T. canola oil
1/4 t. garlic salt
1 bunch broccoletti (or broccoli, just make sure you peel the stalk), cut into bite-size pieces
1 oz. white wine (Mom uses "salted" wine, but I use Chardonnay because it's ALWAYS in my fridge)
2 T. oyster sauce
Heat a medium skillet over medium-high heat. Add oil and swirl to coat skillet, then add garlic salt and broccoletti. Saute for about 5 minutes, until slightly wilted but still firm, then add wine and continue sauteing until liquid is mostly evaporated, about 2 minutes. Stir in oyster sauce and serve.
(So what would Mom have done differently? She would have used high heat and, naturally, less time, chunks of garlic as opposed to garlic salt, and she would have made a sauce out of her homemade chicken broth and cornstarch added at the end with the oyster sauce. I know, I know, I ruined it. But the way I made it is so much dang easier! It's a vicious cycle of laziness!)