Saturday, October 20, 2012

Chicken with Piperade

Monday 15 October
There was a 7 PM lecture at the Museum Center tonight, so a simple trick with leftover chicken was in order.  Sliced and fried up a giant red bell pepper and some red and white onions, and then let them simmer with wedges of 4 or 5 little paisano plum tomatoes.  Reheated the chicken leg quarters in the savory piperade, and snap, we were ready to dine.

No comments: