Tuesday 8 May
Home late after a lecture, so something that is the essence of quick and easy. 2 chicken bosoms (not boneless, not skinless; bones and skins = flavor), sprinkled with thyme and kosher salt, (not dipped in flour, which just make them gummy), seared in olive oil, then a splash of wine, and cooked covered for 20 minutes. Take off the lid, add the juice of one lemon and a mess of capers. Cook till the sauce is thickened.
Served this with a Kirby cucumber salad into which went thin rings of two unexpectedly virulent shallots. Had to fish most of them out, since they completely overwhelmed the poor little cukes.
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