Martha, Martha, Martha!

Okay. I'm out. I love Martha Stewart. The recipes on her website always turn out incredibly well for me, and are usually pretty easy. Chicken and soup certainly can warm you up on a cold night, so I concocted two of Martha's dishes. They turned out so well! Enjoy.

Chicken Thighs Braised in White Wine

http://www.marthastewart.com/recipe/chicken-thighs-braised-in-white-wine?autonomy_kw=chicken%20thighs%20braised%20in%20white%20wine&rsc=header_2

Ingredients

Serves 4

• 8 bone-in skinless chicken thighs (about 2 3/4 pounds)
• Coarse salt and ground pepper
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 1/4 teaspoon dried thyme
• 1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
• 1 tablespoon cold butter, cut into pieces
• 2 tablespoons chopped flat-leaf parsley
• Cooked rice, for serving (optional)

Directions

1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
3. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

Emerald-Green Velvet Soup

http://www.wholeliving.com/recipe/emerald-green-velvet-soup?autonomy_kw=Emerald-Green%20Velvet%20Soup&rsc=header_1

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 garlic clove, pressed through a garlic press or minced
• 1 large Yukon gold potato, (about 8 ounces), peeled and diced
• 4 cups canned reduced-sodium chicken or vegetable broth
• 5-6 cups (from 1 large bunch) flat-leaf parsley
• Coarse salt and ground pepper
• Optional garnishes, (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

Directions

1. In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
2. Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
3. Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.