I was feeling more nostalgic than usual last week, because my youngest child moved back to college which has rendered us empty nesters once again. I've got all the feels while we readjust to this new phase of life - AGAIN. I'm so thankful for my happy and healthy children AND for my uber understanding husband during these transitional times.
I haven't really been in the mood to do a lot of cooking for two lately and I'm not a phycologist but I think it has something to do with the fact that I'm still getting used to setting the table for two instead of three or four. I miss seeing my kids sitting around our dinner table. I miss hearing stories about the adventures of their day and it's hard to accept the reality that they aren't going to be sitting in their chairs at our table every night.
Remember that uber understanding husband that I mentioned before? He has been overly grateful for even the simplest of meals that I've been serving to him for dinner lately. Even though I'm pretty sure that he's going out of his way to make me feel special because he knows that I'm ultra sensitive right now and that I could burst into tears at any moment - I still appreciate that he compliments the turkey sandwiches that I serve him nightly. He really is a good sport.
I decided that I need to bite the bullet and start cooking for two and setting the table for two. I'm jumping back into the cooking game with this amazing Chicken Vesuvio recipe. It makes a great romantic meal - mostly because it uses a half bottle of white wine - so we light some candles and enjoyed the rest of the bottle with this scrumptious meal.
8 bone in chicken thighs
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds Yukon Gold potatoes, 2-3 inches in diameter, cut in half
2 Tablespoons oil
14 garlic cloves, 2 minced and 12 halved
1 Tablespoon lemon juice
1 1/2 teaspoons oregano
1/2 teaspoon thyme
1 1/2 cups dry white wine
2 Tablespoons fresh parsley
Pour sauce around chicken and potatoes. Sprinkle with additional parsley and serve.
I divided this recipe in half because, well ... I'm cooking for two again. There was plenty for dinner for the two of us and even some leftover for lunch the next day. It's safe to say that this recipe would serve 6-8 if you made it as written. Hope you enjoy it as much as we did.
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