This is my way of staying in touch to help create yummy recipes for thin people like me. I love to eat, but I don't like anything that takes too long to prepare. Here's one of my favorites:

Chicken Fricasee (serves four). Glass of Merlot.

2 deboned breasts of chicken
onions
olive oil
oregano
parsley
cumin
potatoes
large olives
petit pois
canned or fresh tomatoes
garlic
wine
basil
salt
pepper

Cut up the chicken into two-bite sised pieces
marinade in olive oil, fresh garlic, bit of cumin, parsley (fresh or dry), refrigerate

Saute chopped onions, chopped garlic, oregano, basil, parsley, cumin in two tablespons or a bit more of olive oil -- add tomatoes. Meanwhile, saute the chicken pieces until brown and add to the first sautee. Wait a bit and add a little eater to the rue left behind by the sauteed chicken and scrape the pan. Pour it over the chicken and sauteed mixture. Add potatoes, olives, petit pois and salt and pepper to taste -- maybe a bit of wine and water. Simmer for 20 minutes or so. Serve over white rice. The rice should first be sauteed in a bit of olive oil with salt but not until it's brown --just a little bit. Add water. Preferably 2 cups of long grain rice for 3 cups water. Slow cook or simmer for 20 minutes. To unstick the rice, turn off the flame and add a bit of water -- cover the pot and wait a minute or so. That's it.

Serve with salad, French bread with olive oil and garlic, red wine (yes, red).