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!).
My son took this photo in Central Park (oops! I mean at the Bronx Zoo)
the tigers were unusually spunky and fun to watch
I just love how the light is hitting the water
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.
Seared Garlic Chicken with Lemon and Olives
- 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
I like to use a cast iron skillet for searing but you can make this recipe in any suitably sized pan.
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.
Add another tablespoon of butter to the same skillet and sauté garlic cloves and onion over low-medium heat, scraping up bits from seared chicken. Cook until the garlic has a nice sear and onion is softened.
Return chicken to skillet and add olives, lemon juice, lemon zest, chicken stock and salt and pepper to taste. Allow juices to come to a boil and then simmer for 10 minutes or until chicken pieces are cooked through.
As part of the allium family of vegetables that also includes leeks, chives, scallions and shallots, onion and garlic are high in disease-fighting phytochemicals. Studies have shown that a high intake of allium vegetables can help reduce LDL ("bad") cholesterol levels and raise HDL ("good") cholesterol levels. A high intake of allium vegetables has also been linked with a lower risk of colon and prostate cancer.