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.
MA
Dan Antion
November 10, 2020 at 8:38amThe chicken looks delicious. I’ll pass on the salad (no like feta).
Marian Allen
November 10, 2020 at 10:15amI know you don’t. You can have fresh chopped basil and mozzarella on yours. 🙂
Dan Antion
November 10, 2020 at 2:39pmCan I have bacon instead?
Marian Allen
November 11, 2020 at 9:02amSure! And a touch of mayo?
Dan Antion
November 11, 2020 at 10:37amMmmmmmm – yes please!
RAAckerman@Cerebrations.biz
November 10, 2020 at 8:35pmInteresting. I would never use butter (or cheese)
Marian Allen
November 11, 2020 at 9:08amI 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.