Pirate Galaxy » eaving any browned bits (or fond) in

Sky Sports Rugby pundit and England World Cup winner Will Greenwood has been appointed as Barbarians coach to assist Robbie Deans against South Africa at Wembley on November 5. Greenwood was part of Sir Clive Woodwards World Cup winning side in 2003, when Jonny Wilkinsons dramatic drop-goal in extra time sealed a 20-17 victory over Australia.And the 43-year-old former Leicester and Harlequins centre admitted he was relishing the opportunity to coach one of the most famous teams in international rugby. My parents are teachers and my fathers a coach so Ive sort of grown up in the coaching, teaching environment, Greenwood told Sky Sports News HQ.I love the positive side to it. I love the mental side. [Wembley] is a 90,000-seater stadium, Im hoping its going to be full. The Barbarians play South Africa a week before South Africa take on Eddie Jones England at Twickenham.So its the first chance to see a new-look South Africa team. Theyll have a new coach. Theyve got wonderful talent, if you think of Jessie Kriel and [Handre] Pollard, so its a tremendously exciting opportunity for me. The Barbarians have the elite of world rugby talent to choose from Greenwood also hinted that a future coaching position could be of interest to him.One that I jumped at and grabbed immediately with both hands when the opportunity came, he said of the offer to team up with former Australia boss Deans.I love coaching down at Maidenhead - with a good couple of wins in the last two weeks - at home to Towcester [and] at home to Windsor, the Englishman said.I was [recently] on the touchline watching my son play in a Sevens competition. They lost in the final to the mighty Beacons school so my heart rate fluctuates more than you might see with Eddie Jones. Hes so calm when hes up in the coaching box. I tend to be more of a Stuart Pearce, jump up and down, nut every ball, kick every ball, make every tackle. Ill try and retain my composure and, in the week leading up to it, hopefully well be able to put in some structures.Were going to be able to coach some unbelievably talented players, who know the ins and outs of modern rugby. For myself and Robbie Deans its about giving them some structure, giving them some organisation.[We want players] representing the Barbarians, one of the finest teams there is, [who will] hopefully do the shirt justice. Heyneke steps down South Africa coach quits Kiwi Deans is the most successful coach in Super Rugby history after winning five titles with the Crusaders between 2000 and 2008. He returns to the Barbarians helm after coaching them to a win over Ireland and a defeat against England in May 2014.South Africa are due to name their new head coach to succeed Heyneke Meyer next month. 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Luke Harrison spoiled Garrett Hughsons shutout bid with a power-play goal at 13:17 of the third period. The Spokane goaltender finished with 28 saves, including a Brandon Fushimi penalty shot in the second period that would have tied the game 1-1. Marathoners dont mess around.Desiree Linden, one of three American women headed to Rio to run the marathon, can sustain a roughly 5?-minute pace across 26.2 miles on race day. She might even log 20 miles on a training day.To replace all those calories, Lindens chow-down dish involves chicken, mushrooms, rosemary-orange salad and chipotle pan sauce.Its hearty enough to fill me up, and I love some good spice on a meal, Linden says. But timing is everything. A full stomach and spicy food, she points out, are generally not advised before a hard session, so its a good treat for after the work is in the books.Day and time: I love this for dinner after a big workout day.Place: At home in Rochester Hills, MichiganWhat Im eating: Roasted chicken and mixed mushrooms, with crispy rosemary-orange salad and chipotle pan sauceWhose recipe: I got this from Jeremy Ford on Blue Apron.Why Im eating it:?Its filling, full of nutrients, loaded with flavor, and simple to prepare and cook -- which is a bonus when Im already beat from working out.The recipe:Ingredients2 bone-in, skin-on chicken thighs 4 ounces cremini mushrooms 2 ounces maitake mushrooms 1 navel orange 1/2 bunch collard greens 1 bunch rosemary 2 tablespoons crème fra?che 2 tablespoons sherry vinegar 1 chipotle pepper in adobo saucePreheat the oven to 475 degrees Fahrenheit. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice. Using a peeler, remove the orange rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Remove and discard the pith; small-dice the orange, discarding any seeds. Finely chop the chipotle pepper.Fry rosemary: In a large pan, heat a thin layer of oil on medium until hot. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Turn off the heat. Carefully transfer the fried rosemary to a paper towel-linned plate, leaving the oil in the pan.ddddddddddddCook chicken and mushrooms: Pat the chicken dry with paper towels; season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook six to eight minutes on the first side, or until browned. Transfer, skin sides up, to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Place the mushrooms on the sheet pan; drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until the chicken is cooked through and the mushrooms are browned.Cook collard greens: Once the chicken and mushrooms have roasted for about 15 minutes, heat the pan of reserved fond on medium-high until hot. Add the collard greens, orange zest, half the orange and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, four to six minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.Make pan sauce: In the pan used to cook the collard greens, combine the vinegar, half the crème fra?che and 1/4 cup of water. Gradually add as much of the chipotle pepper as youd like (tasting as you go), depending on how spicy youd like the dish to be; season with salt and pepper. Cook on medium-high, stirring frequently, two to three minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.Make the orange salad and plate dish: In a bowl, combine the remaining orange and fried rosemary; drizzle with olive oil and season with salt and pepper. Spread a layer of the remaining crème fra?che onto the sides of two dishes. Divide the cooked collard greens and roasted chicken and mushrooms between the dishes. Top with the orange salad. Serve with as much pan sauce as youd like, depending on how spicy youd like it. ' ' '