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August 27, 2018 0 Comments
Before work, before the kids wake, often before the sun rises, early mornings are, for me, all about a hot cup of coffee and The New York Times where I invariably find my way to the Books, Travel and Food sections. Recently I read about this chicken dish and I’ve not been able to stop thinking about it since. So, I finally gathered all of the ingredients and tried it. Despite neglecting and slightly charring a few of the pieces as I savored samples indoors, the chicken turned out delicious! Even my daughter who is quite picky asked for seconds (finally we're eating adult food!). The recipe is easy to prepare and doing so is a delight for the senses. I would like to take extra credit for the delicious flavors as the herbs were all organically grown in my garden. Let us know what you think.
A few notes on my adaptations of this recipe:
And then there are the Earlywood tools one needs for this recipe: I’ve taken to using my l flat sauté whenever I barbecue. It allows me to easily move the food around on the grill and flip it off the moment it’s ready. For stirring (and almost everything else), the tera scraper is my new best friend.
June 13, 2023 0 Comments