Quote:
Originally Posted by CIVMatt
Aww that's great Ananda! I'll try that tomorrow  |
Since you never responded to my questions, I will just give you a standard household fall/winter menu rotation meal.
6-8 skinless chicken thighs
1 medium onion chopped up
1 bell pepper chopped up
1/2 pound chopped mushrooms. Try something besides button if you can.
4 large cloves garlic thinly sliced
1 tsp olive oil (virgin is not needed)
1 14 oz can chopped tomatoes with juice
1/3 cup tomato paste
2/3 cup wine (any drinkable type, just not sweet)
1 tsp dried oregano (crumble in palm on all spices)
1 tsp dried basil (crumble)
1 tsp dried thyme (crumble)
1 large or a couple small bay leaves.
kosher salt
Pepper grinder
If you happen to have it as I always save ours by putting it in a ziplock bag and tossing it in the freezer so I typically have a few in there at all times.
1 to 2 inch piece of parmesan cheese rind (the hard shit at the end of the cheese)
1. Turn crock on high.
2. Season chicken with salt and pepper.
3. Brown off the pieces of chicken in 1-2 batches. Remove and set aside.
4. Add oil and saute the onion, bell pepper. After about 4 minutes add in the mushrooms. Then roughly 2-3 minutes latter the garlic. Cook about another 1-2 minutes or until you smell the garlic.
5. Add the can of tomatoes (plus juice), wine, herbs, and season to taste. Bring to a boil and allow to reduce (7-10 minutes) until the liquids are almost gone. Taste and adjust the seasoning (real important. Sauce must taste good and you can not add it latter). If it needs salt or pepper add it. If it tastes a bit acidic add a pinch or two of sugar.
6. Stir in the tomato paste.
7. Chop up your cheese rind and toss it into the pot, add bay leaf and give a few stirs.
8. Add the chicken back to the crock. Spoon the sauce over the top of the chicken and cover.
9. Cook on high 3-4 hours or on low for 7-8 hours.
10. Roughly 30 minutes before eating it, dig out bay leaf. Then taste and adjust seasonings once more.
I like it served over steamed white rice. Guess serving it over thin pasta noodles would be more traditional. You can also serve with or garnish with more parmesan or romano cheese. Perhaps some crusty bread and a green salad.