Big, Thick, Hearty Thighs…and That’s a Compliment!
Here's a link to the recipe. I think starting with next week's post I've started remembering to actually take a picture of the recipe to include. Sorry about that.
Once again, I’m cooking with wine, so that’s what I’m drinking, too. I’m sticking with sauvignon blanc, but I really didn’t like last week’s Smoking Loon. This week, Bluegrass Beverages had some Yellow Tail on sale, so that’s what I’m going with. Right off the bat, it LOOKS a lot better than the Smoking Loon. The color is more in line to what I think of as a sauvignon blanc. Smells better, too. Oh! And look at that! Tastes better!
I don’t know what red bliss potatoes are, so I’m using some regular red-skinned potatoes that I had left over from a couple of recipes ago. I’m assuming that they’ll work just fine.
One of the purposes for including cooking on this blog is to impart little bits of wisdom and recommendations learned from more than a decade of cooking for myself and others. In that vein (or vain, really, if I’m assuming anyone is reading this), don’t skimp on graters. Now I’ve got a sturdy one with a good handle, but I can’t count the number of times I’ve grated my knuckles on a cheap grater.
It’s been quite a while since the last time I cooked chicken thighs. I remember liking them a lot more than breasts, though. Juicier, more tender, and overall tastier. I’m looking forward to how this will turn out.
Well, it looks like it turned out pretty darn well. The thighs were tender and juicy like I remembered, and I enjoyed that, even though I ate them separately, the chicken and potatoes had a similar flavor since they were cooked together.
The kids loved the bread. Well, at least they eat well six days of the week.