Sunday, September 22, 2013

What i cook when i am away, and some times at home also

Farmhouse Chicken Thighs

Why farmhouse you ask?  It is because when i go down to a farm in Virginia, i use only what is available to me from the farm (but i buy the chicken, so not to slaughter the egg layers)

4 chicken thighs (okay, i really like thigh meat best with the skin on)
1 inch stalk of rosemary, minced very fine
1 teaspoon of fresh oregano, minced
1/4 cup scallions
2 cups Sangria (the very cheap kind)
1 tablespoon olive oil
salt to taste
1 teaspoon black pepper
1 cup carrots, sliced
1 cup fresh peas, without pods

Add enough olive oil to a 2 quart cooking pot and add 1 teaspoon salt.
When the oil is hot from  high flame, add the thighs, shin down to brown them.
When brown add oregano, rosemary and black pepper and then turn the thighs skin side up.
Add the wine and allow it to reduce on  a simmer by reducing the heat.
Add carrots first and after 5 minutes add peas and scallions.
Reduce the wine till it becomes thick.
Taste the liquid and add more salt if needed
there is no need for flour because the fat from the chicken and the olive oil become an emulsion with the wine.

Serve with you favorite starch (i love roasted red potatoes with this.