May 28th, 2014

woods, Elizabeth, camera, April

A New Chicken Dish

As you know, I watch cooking shows on PBS sometimes.   The other day, I watched a "Cook's Country" episode that involved chicken dishes.  Two things in particular interested me, technique-wise.  So on Tuesday I bought some chicken thighs (bone in, with skin) at the story--they come in either tiny packages or huge ones so I bought a huge one, to experiment with.   Tuesday night, browned the chicken thighs not in a frying pay but in the oval enameled cast iron cooker...and lo, it worked.   This afternoon I has something else in mind, a combination of chicken, tomatoes, chili, onions, celery, carrots, and sweet peppers, with a sauce thickened with toasted flour (second technique demonstrated.)Collapse )