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Christian Horner says Red Bull decided it was too early to throw in the towel on Daniil Kvyats F1 career before confirming him to another year with Toro Rosso.After a mixed first season with Red Bull last year, Kvyat has endured a tough 2016 campaign, which saw him demoted back to Toro Rosso in favour of Max Verstappen. His form nosedived afterwards, with the Russian reaching his lowest point ahead of the summer break.That period was crucial for Kvyat to refocus his mind and his renewed form was rewarded with an extension?during the U.S. Grand Prix weekend. Red Bull team boss Horner has backed the Russian to return to his best in 2017.When asked about the contract extension, Horner said; It is the right thing to do. Daniil had a tough year this year. He had a sensible year last year. His confidence took a dent, understandably, and he has worked on rebuilding himself and sort of got it together.At 21, 22, it is too early to throw in the towel on Daniil. It was the right decision to have given him another chance. You will see him turn it around.Horner says he played a role in ensuring the Russian driver kept his place at Toro Rosso.I was consulted with, and I recommended that they keep him in the car.With Verstappen and Daniel Ricciardo at Red Bull, and Toro Rossos Carlos Sainz waiting in the wings, Horner suggested there is no quick route back to the senior team for the Russian driver.[Promotion to Red Bull] is not an option in the next couple of years because our seats are fixed. We believed it was our best option to leave him in that car.Nike Shoes Black Friday China . Just as Montreal was settling into the first full working week of a new year, the Impact announced the appointment of their new head coach. 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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. ' ' '