([{"title":"

Braised Chicken with Mushrooms<\/p>","headline":"

INGREDIENTSINGREDIENTS 2 \u00a0 \u00a0 large onions, quartered 4 \u00a0 \u00a0 medium chicken thighs, bone-in, skin-on…<\/p>\n","excerpt":"

\"\"<\/p>\n

INGREDIENTSINGREDIENTS
\n2 \u00a0 \u00a0 large onions, quartered
\n4 \u00a0 \u00a0 medium chicken thighs, bone-in, skin-on
\n4 \u00a0 \u00a0 chicken drumsticks\u00a02 tbsp. vegetable oil
\n1 cup \u00a0 \u00a0 baby portobello or cremini mushrooms, trimmed and halved
\n3 oz. \u00a0 \u00a0 bacon (3 strips), cut into 1\/4-inch strips
\n1 cup \u00a0 \u00a0 dry white wine
\n3 large thyme sprigs
\n1 cup \u00a0 \u00a0 homemade or low-salt canned chicken broth
\n2 tsp. \u00a0 \u00a0 fresh thyme leaves
\nsalt and freshly ground black pepper<\/p>\n

DIRECTIONS<\/strong>
\nPosition a rack in the centre of the oven and heat the oven to 350\u00b0F.<\/p>\n

Season the chicken pieces generously with salt and pepper. In a straight-sided 10-inch or 11-inch ovenproof saut\u00e9 pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan so that they are crowded, cover with a splatter screen, if you have one, and cook until deeply\u00a0 browned, about 5 minutes.<\/p>\n

Turn the pieces over and cook until the other sides are browned, 3 to 5 minutes more.<\/p>\n

Transfer to a plate. Pour out and discard all the fat from the pan.<\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2018\/12\/Screen-Shot-2018-12-13-at-2.07.44-PM.png","link":"http:\/\/massystorestt.com\/braised-chicken-with-mushrooms\/"},{"title":"

Beef Pastelles<\/p>","headline":"

Originating in Venezuela, this dish is a Christmas tradition in Trinidad. INGREDIENTS 3 lbs. minced…<\/p>\n","excerpt":"

\"\"
\nOriginating in Venezuela, this dish is a Christmas tradition in Trinidad.<\/p>\n

INGREDIENTS<\/strong>
\n3 lbs. minced beef
\n1\/2 tsp. black pepper
\n1 head garlic, minced
\n3 onions, minced
\n3 bunches scallions, minced
\n1 West Indian seasoning
\n3 sweet bell peppers, minced
\n1 bunch thyme, minced
\n1 cup green olives, chopped
\n1 cup raisins
\n1\/3 cup capers
\n1\/4 cup vegetable oil
\n2 lbs. cornmeal
\n7 cups warm water
\n1\/4 lb. margarine
\n1 tbsp. sugar
\npepper (pimento)
\nsalt to taste<\/p>\n

DIRECTIONS<\/strong>
\nIn large saut\u00e9 pan, cook seasonings: garlic, onion, scallions, peppers, thyme. Add minced beef, salt, black pepper; cook until well-browned. Turn off heat; add capers, olives, raisins.<\/p>\n

Warm 7 cups of water; add margarine and season with salt to taste; add sugar and mix with the cornmeal in a large bowl; let sit for 15 minutes.<\/p>\n

Make 45 balls with the mixture. On the banana leaves, flatten out the cornmeal balls and fill with meat mixture; fold into a pillowcase shape and wrap inside banana leaf (cut to size). Tie the ends of the leaves with string; steam for 30-40 minutes.<\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2018\/12\/Screen-Shot-2018-12-13-at-2.04.54-PM.png","link":"http:\/\/massystorestt.com\/beef-pastelles\/"},{"title":"

Massy Living Magazine Issue 8<\/p>","headline":"","excerpt":"

<\/div>\n