Saturday, February 16, 2013

Basque Chicken


Wednesday 13 February
One of the things we love about a Saturday roast chicken is the leftover legs and thighs that are available to eat later in the week.  This time we heated them up in a pan of fried onions, green bell peppers, and crushed tomatoes, plus a touch of both kinds of Pimenton de la VĂ©ra for a savory Basque flavor.

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