Our kids cook. We have 4 boys and 1 girl. Noah has been baking cookies since he was 7. We went from asking him to not cook when we were not home to reminding him to turn off the oven. One day I came home to find a floury mess and a delicious piece of pizza that he had made from my cookbook.
Kids need to know how to cook. They need to be taught about where food comes from, what is good for them and what isn’t. Of course our kids eat candy and drink soda, but they know that lots of sugar is not good. I am not concerned about our children drinking the occasional coke. What I want to avoid is our adult kids addicted to a six pack a day because they didn’t know any better as a child. The food lessons learned when we are little stick with us for a lifetime.
The good news is that the lessons on food and eating are simple. It takes about an hour to teach kids what foods are and where they come from. It’s also fun. The produce department of your local supermarket or at a farmers market is a great classroom. A field trip to a farm is another. Growing a garden with the help of your kids is the single best way to get them to know and like vegetables. Teachers that grow school gardens with their students report that the kids will eat the things they grow.
It is always easier to show kids than to tell them. That is probably true for most of us. But, there is a simple way to remind our kids HOW to eat. To paraphrase Michael Pollan (The Omnivore’s Dilemma): Eat whole foods, not too much, mostly plants.
Today we continue with a simple chicken dish that can and should be made in one pan. There is a bit of chopping but that is as complicated as it gets.
- 4-6 Chicken Thighs
- 1 Large Onion, diced
- 8 oz Mushrooms, chopped
- 4 Garlic Cloves, minced
- Olive Oil
- White Wine
- Salt and Pepper
- Sauté Pan
- Chef’s Knife
- Sauté the onion then the garlic in a little olive oil (about a tablespoon) making sure to salt the onion lightly.
- Add the mushrooms and continue to sauté.
- After a minute or two, wedge in the chicken thighs to the bottom of the pan.
- Turn the chicken from time to time and stir the onions and mushrooms so they don’t burn.
- After about 10 minutes add a big splash of wine. Cook for a few minutes to reduce the wine and cook off the alcohol.
- Lower the heat and cover until the chicken is cooked. About 10 more minutes.
- Check to see if the chicken is done with a small knife near the bone. There should be no red.
Serve the chicken smothered in the mushrooms and onions. I like to also serve a simple arugula salad with some shaved parmesan, a little drizzle of olive oil and a squeeze of lemon afterwords.