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In the Kitchen [Jun. 12th, 2010|05:42 pm]
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M- decided to spend the weekend with us, and I asked R- to pick up some chicken thighs on the way back from the city to get him.  I wanted to try out my new All-Clad sautee pan.   These were the biggest chicken thighs I have ever seen--monster thighs.  So this morning I fired up the new sautee pan with a bit of oil in it, and after a bit of discovery (modern chickens also have more fat, so less oil is needed to start with...)  I had lightly browned chicken thighs, sauteed onions and mushrooms, and white wine in another pot (because the sautee pan wouldn't hold all the thighs--they were that big!) and was defrosting a quart of chicken stock.    My next to last quart of chicken stock, so chicken stock is definitely next on the list to make.

When all was together (along with a bay leaf, a couple of sprigs of fresh rosemary, & some pepper) I put it to simmer for awhile.  Smelled really good.  But looking at the pot, I thought it would be nice to have the sauce creamier.  But...no cream.  I dug around in the cupboard and found an old can of condensed cream of chicken soup.  (Did I look at the date on the can first?  No.  Was this an error?  Yes.)   Mixed it with a little water--still kind of textured, but I thought it would go on and blend.  Not...exactly.  Not horrible, but the little flecks of what I assume were casein  cut the attractiveness a bit.  

Flavor, though, was excellent, when I added more salt & pepper.

[User Picture]From: mrs_redboots
2010-06-13 06:15 pm (UTC)
I'm going to do something like that in my slow cooker tomorrow; maybe with some rice - I basically want a one-pot dish that we can eat whenever, as I have a meeting tomorrow night and my husband has one on Tuesday. We will then only need to steam some green vegetables when we are ready to eat.
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[User Picture]From: e_moon60
2010-06-13 10:53 pm (UTC)
I'm about to set up the week's one-pots, starting with a big hunk of beef that, since it isn't thawing well, will go in the oven shortly to be softened up so I can cut it into chunks to make a giant pot-o-something out of it. The something will most likely resemble stew, though as it's a fairly big hunk of meat, it's tempting to divide and make curry out of half. Only that's two pots.

Laziness will no doubt win out and it will all become stewishness.
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[User Picture]From: mrs_redboots
2010-06-14 03:18 pm (UTC)
Mind you, the difference between a curry and a stew is only a matter of frying up the spices to start with, and perhaps adding a chopped-up apple or banana to the rest of the ingredients.

In my slow cooker I have chicken thighs, an onion, mushrooms, rice and stock simmering away nicely - it smells delicious!
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