40oz Freedom

I rarely have wine lying around. As soon as I buy a bottle it is promptly opened and drunk (with help of course). So is the case that I am often trying to makesome new creation and never have the 1/3 cup of wine that is so vital to the recipe at hand. Last night, I was making a fast chicken thigh fricasse/braise with peas, artichokes and mushrooms. I needed alcohol. Luckily, I had a week-old and barely touched bottle of Colt 45, compliments of my lovely fiancé. I used nearly 2 cups of this stuff to deglaze the pan and cook all of my spring veggies in. I used a lot of Colt 45, so it would cook down to something a little nicer...Here's the recipe, we had no leftovers.

4 small organic chicken thighs
Salt/pepper

1 large onion
2 cloves garlic
4 sprigs of Italian parsely, chopped
2 cups Colt 45 Malt Liquor
1 package frozen artichoke hearts
1/2 package of frozen peas
8-10 white button mushrooms
1 lemon
Olive oil
Dried basil
Garlic Powder

1 cup dry orzo, cooked

First, put a few tbs of oil in a hot pan (nonstick if that is your thing). Cook chicken seasoned with salt and pepper skin side down for about 4-5 minutes, flip, and do the same. Remove from pan and set aside. Throw in the onions, garlic, and parsley and season with salt and pepper, dried basil and garlic powder if you like, because I do. Cook over med heat until onions are starting to get soft. I normally love caramelized onions, but not for this, so pour in the 40 at this point to deglaze the pan - one cup at a time. I would put the chicken back in the bubbling brew and put the lid on the pan. Take a swig of the good ole malt liquor. 10-15 minutes later throw in the frozen artichoke hearts and peas. 5 minutes later throw in the mushrooms. Now take the thighs out and place under the broiler for for 5 minutes, so they're nice and golden brown on top. Season the veggie mix once again and add the juice of one lemon. Toss the vegetables with hot orzo. Serve the chicken thighs on top of a heaping mound of orzo and vegetables.