The meal for today was actually pretty good, certainly better than the obnoxious title of the dish- Big, Thick, Hearty Thighs… and That’s a Compliment! I accidentally bought chicken thighs complete with skin and bones, rather than skinless boneless thighs. This added some meat prep time to the whole meal, as L removed the superfluous bits. Other than that, this was a very straightforward dish to make. The thighs were browned in olive oil, with onion, garlic and thyme incorporated in to the pot. Liquid was added in the form of chicken stock and white wine, with some thinly sliced red potatoes thrown in. After simmering for around fifteen minutes, lemon juice, zest, parsley and my favourite food of all time, frozen peas, were stirred in. Served with spinach salad and crusty bread, this was a tasty chicken recipe.
In our run of extreme poultry fatigue, the chicken thighs were a welcome change from chicken breasts. They were succulent and meaty and worked well with this simple preparation. The potatoes and peas were exactly as you would hope them to be. Overall, this was successful, and would be a very easy meal to cook for a large number of people. Having said all that, We’re not wildly enthusiastic about cooking it again tomorrow as Big, Thick, Hearty Thighs Spanish Style. Another day, another set of chicken legs. But next time it will feature chorizo and roasted red peppers. I’m sure it’ll be wildly different. I’m deliberately not making any snarky comments about the meal titles, in case you were wondering.