16-Nov-2013, 08:46 PM
(This post was last modified: 16-Nov-2013, 08:47 PM by 5000 Years Old Man.)
This being the closest thing to a self-indulgence thread, I’m borrowing it to share the sybaritic experience I just hit little over one hour ago. Why, heaven is unlikely, but if it did exist it could not quite measure up: just finished doing dishes and I’m still kissing the inside of my mouth.
Got ~2 ½ pounds of Sobeys’ boneless/skinless/mostly-fatless chicken thighs – much better than breasts, in the world of chickens breasts are dry, though, and tasteless compared to thighs; thighs is where it is at. This week at 4.99/pound they are a bargain once you factor in all that collateral junk that would end up into the Green Bin otherwise. Just the same, I trimmed away all the little spots of residual fat wherever it was convenient to do so, I prefer to add my own.
Browned them lightly on x-virgin olive oil, at a merciful mild temperature, otherwise the olive oil loses all that’s good about it and corrupts into common fat. Removed chicken, deglazed pan with lemon juice and Irish Mist (regularly I’d use white wine but the Irish Mist for drinking was way inferior to the Argentinian white I happened to get) added grated lemon rind, minced garlic, pepper, butter, reduced chicken broth, shredded dried basil, butter… -- wonder if I’m forgetting anything -- then returned chicken and simmered covered, often turning chicken over, tasting liquids, and correcting till I couldn’t endure it any longer.
Served with generous ladleful’s of liquids over the chicken, cooked carrots and spinach, Yorkshire puddings, slices of bread… all that would absorb the nectar. The Argentinian white was a lucky superb match.
What did you have for dinner?
[Image: http://www.colourbox.de/preview/3461122-...oticon.jpg]
Got ~2 ½ pounds of Sobeys’ boneless/skinless/mostly-fatless chicken thighs – much better than breasts, in the world of chickens breasts are dry, though, and tasteless compared to thighs; thighs is where it is at. This week at 4.99/pound they are a bargain once you factor in all that collateral junk that would end up into the Green Bin otherwise. Just the same, I trimmed away all the little spots of residual fat wherever it was convenient to do so, I prefer to add my own.
Browned them lightly on x-virgin olive oil, at a merciful mild temperature, otherwise the olive oil loses all that’s good about it and corrupts into common fat. Removed chicken, deglazed pan with lemon juice and Irish Mist (regularly I’d use white wine but the Irish Mist for drinking was way inferior to the Argentinian white I happened to get) added grated lemon rind, minced garlic, pepper, butter, reduced chicken broth, shredded dried basil, butter… -- wonder if I’m forgetting anything -- then returned chicken and simmered covered, often turning chicken over, tasting liquids, and correcting till I couldn’t endure it any longer.
Served with generous ladleful’s of liquids over the chicken, cooked carrots and spinach, Yorkshire puddings, slices of bread… all that would absorb the nectar. The Argentinian white was a lucky superb match.
What did you have for dinner?
[Image: http://www.colourbox.de/preview/3461122-...oticon.jpg]
[img]http://www.sherv.net/cm/emo/angry/angry-old-man-smiley-emoticon.gif[/img]