Taking stock of how the TG weekend went, I'm thrilled and somewhat surprised to find that I didn't gain an ounce between last Wednesday and this morning. Not sure how to account for that, but I'll take it.
I did follow my own advice about managing the caloric challenges, such as not drinking alcohol before the dinner itself, having only one dessert, and taking walks early and late in the day.
In any case, here is a recipe for a healthy main course that will help you get through this week of atonement for the Thanksgiving meal and the days of leftovers that have followed. It's easy to throw together, even after a long day at work or all those holiday-related errands on our to-do lists.
Recipe: Chicken Braised in Vinegar with Garlic and Celery Leaves
Serves 4
Ingredients:
1. 1 tablespoon vegetable oil
2. 1 1/2 pounds skinless boneless chicken thighs, trimmed of all visible fat and cut into 2-inch pieces
3. Salt and freshly ground pepper
4. 2 garlic cloves, thinly sliced
5. Celery leaves from 1 large bunch
6. 1/2 cup chicken stock
7. 1/2 cup red wine vinegar
8. 1 tablespoon chopped flat-leaf parsley
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Instructions:
In a large skillet, heat the oil until shimmering. Season the chicken with salt and pepper; add it to the pan in a single layer. Cook over high heat, turning once, until well browned, 8 minutes. Stir in the garlic and cook over moderate heat just until fragrant, 1 minute. Add most of the celery leaves and stir just until wilted, 30 seconds. Add the stock and vinegar and cook, scraping up any bits from the bottom of the pan, until the sauce is reduced to a few tablespoons, 5 to 6 minutes. Add the parsley and the remaining celery leaves and serve.
Source: Food & Wine
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