I seem to have developed a stress fracture in my lower right leg, just above the ankle.
(Completely self-diagnosed mind you. Having broken 6 bones in my day, I consider myself a small, albeit entirely unqualified, expert in the field).
Anyway, it’s a bit embarrassing because it’s not like I was doing a drop step into a turnaround jump shot when it happened. Nope. As I recall, I was somewhere above Grimaldi’s at the mid-way point across the Brooklyn Bridge in the midst of our family’s 6 day whirlwind tour of New York City when it started hurting like a bugger. And I mean a bugger.
But here’s the thing. We walked an average of 10 km (6.2 miles) a day for five consecutive days, so I’m thinking, I’ve just completed a marathon, right? Sure there wasn’t much running involved (unless you count diving out of the way of oncoming traffic) – and there may have been a few stops along the way. Still, I was booking a pretty good pace trying to keep up with my supremely keen and overly fit sons and somehow, I also ended up being the designated backpack carrier for most of our travels (not sure how that happened).
A small price to pay I’d say for the fun we had travelling to the top of the Empire State Building, walking the sun-drenched shores of Battery Park (with its stunning views of the Statue of Liberty); spending a day at the Bronx Zoo (loved the Gorillas!); visiting Fire Department Ten House across from the World Trade Center site and the 9/11 Memorial (a personal favourite); exploring Central Park; crossing the Brooklyn Bridge (you already knew that); visiting Yankee Stadium (what an impressive building); and frolicking amidst the madness of Time Square (I felt completely at home). No rest for the wicked I’ll tell you – our sons had us out till the wee hours.
We had a blast and I want to thank my blogging buddies who shared so many great ideas, tips and recommendations for our stay – including our hotel (thank you Amy!).
So, as I dash around trying to get back on track with work, groceries and laundry and prepare to dash back out the door for a soccer tourney in Vermont, I thought this one-pot wonder might be just the right thing.
Don’t let the simplicity of this recipe fool you though, this is one succulent and flavourful dish. I hope you enjoy it.
- 2 garlic bulbs, peeled
- 2 yellow onions, peeled and each cut into eighths
- 3 Tbsp butter
- 3 chicken breasts, each cut into three pieces
- 1 – 2 cups large olives of choice (I used garlic stuffed jumbo green)
- Juice of one lemon
- Zest of one lemon
- 1 cup low-sodium chicken stock
- Sea salt and coarse black pepper to taste
You can also substitute half of the chicken stock for white wine to create a slightly different taste experience.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken pieces and brown each side for about 2 minutes per side. Just enough to get a nice sear on the chicken pieces without fully cooking. Remove chicken from skillet and set aside on a plate loosely tented with foil.
By the way, garlic and onion not only taste great, they are also great for you.