Wednesday, April 13, 2011


I kind of invented this the other day and was pleasantly surprised by the result:

3 tablesp olive oil
6 bone-in, skinned chicken thighs
10 very small onions, peeled but left whole
1 leek, finely chopped
handful of baby carrots
c. 500 gr new potatoes
a few sage leaves
sprigs of fresh rosemary and thyme
c. 10 ml red wine
seasalt & freshly ground black pepper

Heat the oil in a wide pan.  Add the leek and onions and cook, stirring for about 5 mins.  Add the sage leaves and stir around a bit.  Add the chicken and brown on all sides, then add the carrots and swirl them around.  Chuck in the potatoes, seasoning, rosemary and thyme.  Stir everything well, then add the wine.  Simmer for about 50 mins.

Buon appetito.


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