Tuesday, December 16, 2014

December 16

Our long, winding, dead-end street has been transformed; despite its relative isolation, the road is unabashedly festive. The house with green lights switched to blue this year! The new family hung luminous red globes from a tree in their yard! In the last of the light I exchanged greetings with a neighbor on a stepstool, tie loosened, tacking lights into shrubs in a zigzag pattern.

Nelly ate her first candycane and her first bar of chocolate, both of which she ingeniously found in envelopes atop gifts under the Christmas tree. Thankfully, it was milk chocolate - not as dangerous for canines, I learned, as dark chocolate - and I’m very relieved to report she’s fine.

In three days, my sister and her family will arrive. My gift to myself is getting completely ready for Christmas before they get here. Our cards and gifts have been mailed and distributed; a constant stream of news and greetings arrives. This afternoon we found meringues sandwiched with Nutella and a Christmas mixtape CD left for us on our porch.

E.B. White's Christmas Greeting (via Elissa)

And a little something for you:

White Chili
adapted from Bon Appetit

This comes together quickly, and I can't imagine anyone not liking it. Perfect for a weeknight or anytime. I put some from tonight's dinner in the freezer for another time; maybe a lunch during my sister's visit.

1 pound skinless, boneless chicken thighs, cut into 1” pieces
Kosher salt
freshly ground black pepper
¼ cup olive oil
1 large onion, chopped
1 poblano chile, seeds removed, chopped
2 garlic cloves, finely chopped
1 tablespoon chopped fresh oregano
2 teaspoons ground cumin
4 cups chicken broth
2 15-oz. cans cannellini (white kidney) beans
1 bay leaf
2 tablespoons fresh lime juice
Sour cream, cilantro, and lime wedges (for serving)

Season the chicken with salt and pepper, and then cut it into 1 inch pieces. Heat the olive oil in a Dutch oven or small stockpot over medium-high heat. Add the chicken and cook, turning occasionally, until it is browned all over, about 10 minutes. Transfer the chicken to a plate and set aside. Add the onion and poblano chile to the pot and cook over medium heat, stirring often, until the onion is softened, 8–10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the oregano and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth, beans and their liquid, bay leaf, and chicken and bring to a simmer. Season to taste with salt and pepper and cook, partially covered, stirring occasionally, until the meat is cooked through and tender and the liquid is slightly thickened, 30–35 minutes. Season with lime juice and more salt and pepper. Serve with sour cream, cilantro, and lime wedges.

Yield: 6 servings


Anonymous said...

Good tidings of great joy.

Anonymous said...

I made this over the weekend and it was so, so good! Thank you.

Lecia Phinney said...

Thank you, friends. xoxo