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Posted on 1/27/25 at 3:39 pm to tigerbait2010
you take the basic Pepin method of cooking and then add some diced tomatos garlic etc and you can take it any number of directions Mex, Ital,
and spoon over chicken. very fast and good.
and spoon over chicken. very fast and good.
Posted on 1/27/25 at 6:12 pm to AlxTgr
Thighs roasted on Bread
This is more of a cooking style than recipe. Spices and ingredients are almost limitless. In this version we used some sort of sourdough loaf from the bakery, not sliced (don’t think basic white sandwich bread would work well). We put lemon slices and garlic under the skin plus s&p on the skin.
Slice the bread thicker than sandwich bread but not much thicker. Season thighs and place on bread in lightly oiled pan. Roast until thighs are cooked. Bread will look scorched but with the juices from the thighs it will be super savory.
For serving, this was lightly dressed arugula, placed the bread/thigh on top and added some cherry tomatoes. Very easy, very delicious.
This is more of a cooking style than recipe. Spices and ingredients are almost limitless. In this version we used some sort of sourdough loaf from the bakery, not sliced (don’t think basic white sandwich bread would work well). We put lemon slices and garlic under the skin plus s&p on the skin.
Slice the bread thicker than sandwich bread but not much thicker. Season thighs and place on bread in lightly oiled pan. Roast until thighs are cooked. Bread will look scorched but with the juices from the thighs it will be super savory.
For serving, this was lightly dressed arugula, placed the bread/thigh on top and added some cherry tomatoes. Very easy, very delicious.
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