We go away tomorrow so had to knock up something cheap and easy.
Pan-roasted chicken thighs, seasoned for six hours, cooked on their skin, basted and finished in a low oven.
Pan sauce was shallot, garlic, deglazed with brandy, Madeira and white wine, homemade stock, reduced and finished with mustard, capers and green peppercorns.
The salad was chicory leaves, orange segments, toasted walnuts, shaved Parmesan, chives and parsley, dressed in vinaigrette.
Served with some decent Riesling, this gave “Bistro Vibes” and I was really happy with it.
Then my wife reminded me I forgot the frites that I promised. 🤦🏻♂️
by agmanning
Dining and Cooking