Crispy Chicken Thighs & Chanterelles in Cream Sauce
Crispy chicken, chanterelles and a decadent cream sauce make this dinner one you will be putting on repeat!
It’s been a big and excellent weekend! Dave and I went to Anaheim to hang out with some of our dearest college friends and run a half marathon. When we heard that Disney was doing a Star Wars half marathon, we kinda had to go!
The six of us rented an awesome house walking distance from the park. We went to the park for fun on Saturday (my first time at Disneyland – or any Disney) and had such a great time! We were in the Magic Kingdom all day, and my favorites were the Indiana Jones and Thunder Mountain Railroad rides. And besides the rides, it is truly amazing to see the amount of detail they put into world-building there. I understand why people love it. I also loved it!
Then on Sunday we were up early (but not “bright and early” because the race started at 5:30 a.m. – BEFORE SUNRISE). We ran through Disneyland with 12,200 other crazy people with the lights and rides on – which was very cool and very pretty. My time was 1:51:08, 17th in my age group. I really enjoyed this distance, actually. Which sounds crazy. But I have loved getting back into higher mileage runs like I did in cross country, when a mile seems like nothing. We’re doing a 15K in March and I can’t wait to get out there to race again.
Anyway, you know what goes great with running a 5k? LOTSA PASTA. This is actually very close to the meal we ate the night before the race. While I did use one of those “goo” packs, I did feel that this tasty pasta prepared us well.
Dave and I actually made this about a week ago, and then suggested making it *again* for the race. It’s that good. And it’s so simple. It just takes a little time.
2-3 Tbsp. vegetable oil
1 small onion, diced
2 carrots, diced
3 ribs celery, diced
4 cloves garlic, chopped
Approximately 2/3 lb. spicy pork sausage
1 28-oz can whole tomatoes
Salt and pepper
In a heavy, large pan such as a Dutch oven, heat the vegetable oil on medium heat and cook the onion, carrots, celery and garlic until the onions are translucent. Add the pork sausage and use your spoon to break up. Cook the pork and vegetables on low heat for one half hour.
After the half hour, add the entire can of tomatoes and stir thoroughly, breaking the tomatoes up a little with your spoon. Allow to simmer for 2-3 hours over low heat, stirring frequently and breaking up the tomatoes as you go.
Season to your taste with salt and pepper, and serve with whatever pasta you like. I like to melt some mozzarella on top.