|damn, i should've taken a picture...
||[Apr. 27th, 2010|07:47 pm]
I made two more recipes out of the cookbook Washoku this week, but wanted something super duper easy tonight. The Washoku recipes aren't hard but there are more than 3 steps in all of them, and sometimes I just don't want to bother. I had some boneless chicken thighs, so I searched for easy chicken thigh recipes and hit a couple of threads at Chowhound (I love this forum, btw). I went with a "recipe" that basically requires you to throw generous (reaaally generous) amounts of salt, pepper, garlic powder, and dried rosemary on the thighs and bake at a high temperature for a while then at a lower temperature for more time. I used garlic salt instead of powder and used fresh rosemary instead of dried (the only fresh herb that grows on my lanai!) and only baked at 500 deg for 10 minutes and at 425 deg for 15 minutes because my thighs were quite small, but it turned out FABULOUS. The skin got all crisp and flavorful in that wonderful way chicken skin can get. So easy, yet to die for.
I'm going to try making chicken cacciatore and coq au vin (other suggestions on the threads) one of these days. I'll have to find recipes I like.