diff options
| -rw-r--r-- | log.txt | 6 | ||||
| -rw-r--r-- | recipes/low-country-stewed-chicken.txt (renamed from low-country-stewed-chicken.txt) | 6 |
2 files changed, 6 insertions, 6 deletions
@@ -1,2 +1,8 @@ 2024-10-04 14:15 played phase 10 with the kids. worked on PD absolute best. talked to val. made mexican chicken with rice for dinner. +2024-10-05 12:09 worked on the bus, framed the closet, got measurements for the window blanks which are not the holdup. +took the kids to a party at Chris's house. Everyone had fun and Elliott didn't OD on sugar. + +2024-10-06 14:13 cleaned up and organized the bus, mocked up the bathroom. +added antifreeze. played phase 10 with the kids. ordered shelf brackets. made chicken stew for dinner + diff --git a/low-country-stewed-chicken.txt b/recipes/low-country-stewed-chicken.txt index 9deb8f2..aa8e200 100644 --- a/low-country-stewed-chicken.txt +++ b/recipes/low-country-stewed-chicken.txt @@ -17,14 +17,8 @@ Cooked rice, grits, or buttered pasta, for serving Directions Season chicken all over with salt and pepper. In a Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 6 minutes. Using tongs, turn chicken and cook on opposite sides until browned, about 5 minutes longer. Remove from heat and transfer chicken to a platter. Set aside. -Six pieces of chicken (drumsticks and thighs) browned in a Dutch oven on a stove top -Serious Eats / Amanda Suarez Reduce heat to medium, add onion and celery, and cook, stirring to prevent scorching, until softened, about 5 minutes. Stir in the remaining 1 tablespoon (15ml) oil along with the flour and cook, stirring constantly, until peanut butter or darker in color, 5-10 minutes. While stirring vigorously, slowly add the stock. Increase heat to medium-high and bring to a boil, then boil until slightly thickened, about 1 minute. -A four image collage. Clockwise from upper left: Onions and celery being stirred in a dutch oven while scraping up browned bits left from chicken; flour being added to the softened onions and celery; a close up of flour browned on the floor of the Dutch oven; stock added to Dutch oven and brought to a boil. -Serious Eats / Amanda Suarez Reduce heat to medium, then stir in garlic powder, onion powder, ground sage, ground oregano, and smoked paprika. Add the chicken pieces and return liquid to a simmer. Reduce heat to medium-low, cover, and cook, gently stirring and scraping the bottom of the pot occasionally, until chicken is cooked through and beginning to fall from the bone and the sauce is reduced to a thick and silky texture, about 1 hour 30 minutes. Season with salt and pepper, to taste. -Two image collage. Top image: spices added to boiling stock. Bottom image: close-up of chicken cooking in stock, showing the chicken pieces mostly submerged -Serious Eats / Amanda Suarez If desired, break apart chicken and remove bones. Serve over rice, grits, or pasta. |