But I won’t lie: since the start of the semester “cooking” has often been “make a sad sandwich for dinner.” And it was so hot this summer that I basically rotated a few salads and didn’t do much. But the weather has been cool this week, and I feel like I need to make something delightful (and healthy!) as a treat for surviving the past three weeks. So, tonight’s menu is….
A greatly modified version of this recipe (quantity reduced; no bacon; no “boiling onions” – ew; many ingredients exchanged… basically, I just like the technique for cooking the chicken and it will be a totally different recipe.) served with kale over creamy polenta. And no, I’m not having people over. But just because I’m not doesn’t mean I don’t deserve a kick-ass dinner to end the week.)
Ooooh! What on earth is a boiling onion, anyway? And are they putting a whole bottle of red wine into the pot? I think I’ll have to give that recipe a go, though.
I feel like they mean pearl onions, which I think are disgusting. (I like onions, and I’ll eat a pearl onion if necessary, but I’d rather avoid the pearl onions. They remind me of horrible frozen mixed vegetables my mom used to make me eat. I have the same problem with lima beans.) And I think they ARE putting a whole bottle of wine in, which I suppose for 12 chicken thighs makes sense, but since I only used two, I reduced it to 1/2 to 1 cup of wine. Actually, I totally did nothing according to that recipe, other than follow the cooking directions for the chicken, but it was *phenomenal.* I shall post what I did. It’s too good not to share. Of course, as is always the case with “invented” recipes I post, I have no idea of the exact measurements for things, even though I can always replicate my own “invented” recipes. It must just be that I have a feel for what I do. At any rate, I’ll do my best.