Picnic Dinner

Wednesday night we went to watch The Producers at a beach park on Lake Michigan. It was great fun. We're doing picnics in the park before the movie. I love it.

I didn't want to do traditional picnic food or sandwiches, I wanted a real meal. Something that was easy enough to eat and that would be tasty at room temp.

I kinda invented Lemon & Olive Chicken with Couscous



6 chix thighs, no skin on the bone

In a large skillet that has a lid heat 2-3 tbsp of oil. Salt and pepper your chicken and brown on both sides for a total of 6-8 minutes. Remove the chicken to a plate and add chopped onion to saute for about 3 minutes. Add 1 clove of mined garlic and cook for another minute. Add 1 cup of chix stock to deglaze the pan. Add the chicken back to the skillet along with 1 cup of chopped green Spanish olives and Kalamata olive (or whatever you like), six lemon quarters (that's 1 1/2 lemons) and a tsp or so of dried marjoram. Bring to a low simmer, cover and cook for about 45 minutes...the chicken will be almost falling off the bone.

This is very lemony. The chix broth & olive have plenty of salt, so don't add extra. I did add extra pepper and a slash of Tobasco sauce in the last 10 minutes of cooking.

Serve atop couscous with plenty of the yummy sauce.

I served it with grilled veggies, pickled radishes and fresh pineapple for dessert.


Saturday night it's The Goonies at Chase Park. The Boy is responsible for the picnic, I think it'll be pot roast.