Subj : Re: Sauces
To   : Kurt Weiske
From : Dave Drum
Date : Tue Feb 11 2025 17:45:00

-=> Kurt Weiske wrote to Sean Dennis <=-

-=> Sean Dennis wrote to Ruth Haffly <=-

SD> I love griled chicken but the only place in town that has them now id
SD> Bojangles and it's $10 for a grilled chicken sandwich, Borounds, and a
SD> large drink.  That's really expensive.

KW> There are several cuts of chicken and many ways to make them, but
KW> lately I've been jonesing for baked chicken thighs with a little dry
KW> rub.

KW> I don't know what's driving this, but they're easy and cheap.

Here y'go. Tell Jones to leave yopu alone.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Herb Roasted Chicken Thighs w/Potatoes
Categories: Poultry, Herbs, Vegetables, Potatoes
     Yield: 5 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
     2 tb Red wine vinegar
     1 tb Olive oil
     1 ts (to 2 ts) Dijon mustard; to
          - taste
     1 ts Dried herbes de provence or
          - Italian seasoning or dry
          - thyme
          +=OR=+
     1 tb Fresh chopped herbs such as
          - thyme or tarragon
   1/2 ts Kosher salt
   1/2 ts Ground black pepper

MMMMM--------------------------CHICKEN-------------------------------
     2 lb Chicken thighs; bone in,
          - skin-on, trimmed of excess
          - fat
     1 ts Kosher salt
     1 ts Olive oil
     3 lg Yukon gold potatoes; peeled,
          - sliced 1/8" thick or less,
          - about 1 1/2 lb
     1 c  Sliced, peeled shallots or
          - sub thin sliced onion that
          - has soaked in water for 10
          - minutes
     4 cl Garlic; peeled, crushed
          Several whole sprigs fresh
          - tarragon or thyme (opt)
          More salt & pepper

 Set oven @ 375ºF/190ºC.

 Sprinkle all sides of chicken thighs with kosher salt
 and set aside.

 In a small bowl whisk together the red wine vinegar,
 olive oil, Dijon mustard, herbes de provence, 1/2
 teaspoon Kosher salt, 1/2 teaspoon freshly ground black
 pepper.

 Spread a teaspoon of olive oil over the bottom of a
 large (9" X 13") casserole dish. Cover the bottom of the
 dish with the thinly sliced potatoes. Sprinkle with salt
 and pepper. Distribute the sliced shallots over the
 potatoes, and sprinkle again with a little salt and
 pepper.

 Place the chicken thighs, skin-side up, on top of the
 shallots. Wedge the garlic cloves between pieces of
 chicken. If you have fresh herbs such as tarragon or
 thyme, you can wedge them in along the border, between
 the chicken pieces and the dish. Whisk the vinaigrette
 again and pour it over the chicken, spreading it with
 your fingers to make sure the chicken is well coated.

 Bake uncovered in a 375øF/190øC oven for 50 minutes, or
 until the thighs are well browned and cooked through.
 Remove from oven and let rest for 10 minutes before
 serving.

 * Red potatoes work well here as I suspect the purple
 Peruvian potatoes would, as well. Just so long as it's
 a waxy potato rather than a mealy one. - UDD

 Yield: Serves 4 to 6.

 From: http://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "Permit your dreams to see the daylight." -- Bernard Kelvin Clive
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