Once again, I heart Pioneer Woman. This was obscenely good. And my house smells so so yummy. I wish it would smell like this FOR EV ER. Here is the heaven in a pot recipe.
The recipe calls for legs. I used thighs.
Here they are, salted and peppered and ready to go in the pot. I stripped them (poor chicken thighs) because chicken skin is nasty unless it's fried. Yes I eat the skin. Yes it's delicious. Sue me. (And yes my arteries hate me.)
Put them in the pot where you have hot butter and olive oil. I used 3 tbsp of butter instead of 1 butter and 2 olive oil. Yeah I should have followed the directions. It still worked though. Brown the chicken for a few minutes on each side and then take them out of the pot. Pour in a few glugs of white whine and deglaze the pan because that stuff is GOOD. (I'm slacking on pictures. Sorry. Pioneer Woman has lots of step by step pics though!)
By the way, this is what happens when you can't find your cork screw and your husband says, "I've got this."
Ok so your pot is deglazed. Your chicken is brown. Now pour in a big can and a little can of diced/whole/stewed/pick your poison tomatoes. Bring that to a boil. (Salt and pepper is good here too but honestly, mine didn't need any extra.)
Turn off the heat and throw in your herbs (I used rosemary and basil because that's what I could find.) and you garlic. The best best best part of this recipe is that all the herbs and garlic require ZERO chopping.
Put the chicken back in. I poked mine down about halfway. Put the lid on and stick it in the oven that you preheated (oops forgot that step) to 400 degrees. Let it simmer away in there for an hour.
Aww I know. I'm a tease. But I had to show ya'll my new toy!
Breathe deep now. Hold it in. That is the smell of perfection.
Serve it on a pretty white square plate over some kind of pasta. Rotini was the first one that caught my eye. Sprinkle it with some parsley so it looks fancy. ;) Thank you, Pioneer Woman!
Now, I'm off to eat some cupcakes.
0 comments:
Post a Comment