Braised Chicken #NotVegetarian

I mean, obviously, right?

Okay, so I thawed a chicken quarter, which always seems to refer to a hindquarter, even though it stands to reason that a chicken (or anything else, for that matter) has four quarters.

ANYWAY, then I melted some butter in my trusty cast iron skillet. Oil or vegan margarine would work, too, but I had some butter left from my pastry-making binge, so I used that.

I rubbed the chicken with salt and pepper and browned it on both sides, then took it out of the pan.

I deglazed the pan with more butter and fried some mushrooms, onions, and garlic, then deglazed the pan again with white wine.

Now I turned the heat down, returned the chicken to the pan, covered it, and let it cook slowly for half an hour.

This was the result:

I think there might be a slice of home-made bread under there somewhere.

On the side I had my last farmers market tomato, sliced, with salt, pepper, and Mediterranean Herb feta cheese crumbles.

A WRITING PROMPT FROM ME TO YOU: Write about something that’s better if it’s done slowly. Bonus points if you keep it clean.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Braised Chicken #NotVegetarian

  1. Dan Antion

    November 10, 2020 at 8:38am

    The chicken looks delicious. I’ll pass on the salad (no like feta).

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      November 11, 2020 at 9:08am

      I know. That’s why I said vegan margarine and/or oil would do for the chicken, and you’d just skip the tomatoes or put a vinaigrette on the tomatoes.

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