Marinate 2 skinless-boneless cut-up, chicken thighs, an hour or more, before cooking, in:
1/2c good quality EVOO
1/2c white balsamic vinegar
a squeeze of fresh lemon
3-6 cloves of minced garlic
salt, pepper and Old Bay Garlic and Herb
Sauté the chicken in the marinade for 10 minutes, adding more EVOO or a little water, if needed. Next, add the sliced fruit and vegetables. Cover, simmer on low heat to bring out the juices and flavors, for 20-30 minutes or when the carrots are the way you like them.
1/2 med. Vidalia onion
1 Cutie type mandarin orange
Plate and serve with some crusty bread and a simple green salad. Makes 2 servings. . .Lin
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