I normally disdain chicken as a proper grilling meat but by the time I’m done it is amazing. Recipe includes:
red wine vinegar
apple cider vinegar
Made a super simple and delicious dish last night. Enjoyed it even more this morning.
Take eight bone-in chicken thighs. Toss them with flour, salt, pepper and a healthy dose of old bay seasoning. Brown them in butter over medium-high heat, about four minutes a side. Start with the skin side down to render out that delicious fat. Set aside. Cut a half dozen vidalia onions into quarters, toss them and a half dozen cloves of minced garlic into the butter and cook until translucent, about ten minutes. Add a healthy squirt of dijon mustard and a cup of dry white wine, whisk til mixed. Add chicken back to pot along with a quart of chicken stock. Bring to a boil for five minutes. Turn heat to low, cover and simmer for an hour. Serve over rice and thank me later.
I am terribly blessed in that I have a wonderful Mother-in-law who not only loves to cook but also has no problem with letting me do the work sometimes. We brought back a cooler full of goodies from Cleveland including several pounds of traditionally made beef kielbasa from my favorite Polish butcher and a couple dozen handmade potato pirogies. I fried the pierogi in vidalia onions and Buerremont pastry butter (83% butterfat. Oof.) and crisped the kielbasa on the grill in their backyard. It’s as good a meal as I’ve eaten this year and Harper got a taste of both. Next week my Mil is making her veal and vinegar peppers and I honestly cannot wait to taste it again.