Things Gone and Things Still Here (jette) wrote,
Things Gone and Things Still Here
jette

But now I have a large package of chicken thighs.

I impulsively bought myself All About Braising by Molly Stevens a few weeks back.



I haven't used it yet because it's too beautiful and new to bring into my kitchen. *sigh*


I think I might use the porter-and-maple glazed rib recipe on the chicken thighs, with some adjustments. Either that or chicken and dumplings. It's nice and foggy and cozy at my house right now.

Update: Braising will have to wait for another day. I'm baking them with herbs, salt, balsamic vinegar, pureed garlic, onions, and honey. My poor cookbook is still a virgin. :-(
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