Monday 3 June
Simplicity itself, from the Fino restaurant cookbook, Modern Spanish Cooking.
Just fry up a sliced onion (first), a red and
a yellow bell pepper, and three sliced garlic cloves. Add 2 bay leaves and a Tbsp. of fresh thyme
leaves.
Add leftover cooked chicken legs
from Saturday's roast, cover, and let steam in the onion and pepper juice until
chicken is hot and vedge is tender.
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