we really like chicken thighs
purple skinned carrots really brightened up our mid-afternoon sunday dinner.
:sauté
rice bran oil
a red bliss potato (sliced thin)
a small purple carrot (the color is nice…)
onion
fresh thyme
arugula
raisins (add when potatoes are cooked)
coarse salt
fresh ground pepper
season two chicken thighs with simple salt and pepper
brown each side (roughly 5-7 minutes on medium heat) in oil
‘wash’ pan with a dash of soy sauce & white wine and a tad of H20 or stock
cover to finish off
pull chicken off bone and add to veg mixture
toast two large slices of rustic loaf and slice
add a pat of butter to leftover sauce from chicken
assemble as a sammie and drizzle yummy sauce on top
eat with a knife and fork
I drank a coffee with my dinner…it was a nice welcome to fall.
-ka
we really like chicken thighs
purple skinned carrots really brightened up our mid-afternoon sunday dinner.
:sauté
rice bran oil
a red bliss potato (sliced thin)
a small purple carrot (the color is nice…)
onion
fresh thyme
arugula
raisins (add when potatoes are cooked)
coarse salt
fresh ground pepper
season two chicken thighs with simple salt and pepper
brown each side (roughly 5-7 minutes on medium heat) in oil
‘wash’ pan with a dash of soy sauce & white wine and a tad of H20 or stock
cover to finish off
pull chicken off bone and add to veg mixture
toast two large slices of rustic loaf and slice
add a pat of butter to leftover sauce from chicken
assemble as a sammie and drizzle yummy sauce on top
eat with a knife and fork
I drank a coffee with my dinner…it was a nice welcome to fall.
-ka
Posted 1 year ago 1 note
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rawpeas posted this
