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| San Francisco, 2007 |
Joe and I leave for San Francisco, a land far far away teaming with seafood and sourdough, this Wednesday! We booked this 7-day California trip with the intention of touring a bajillion apartments in order to nail down a 3-year lease. However, it wasn't until after we booked this trip that we found out that may not be the best idea, unless we want to start paying rent immediately. Considering this is early May and we wouldn't be moving in until late June, we can't exactly dish out two months worth of rent in addition to what we are already paying in Denver. So stay tuned... Joe and I may become hippies and live in our car until we can find housing this summer.
But more on California later... This morning I wish to share with you another seasonal recipe that I prepared last week.
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| Vinegar-Braised Chicken with Leeks, a seasonal, one-dish wonder. |
This dish is wonderful in so many ways. You only dirty one pan and when served with a crusty loaf of bread, you have a fabulously spring supper on the table within an hour! I adapted this recipe from Food & Wine, and by cutting the recipe in half I was able to cut the work in half, too. As you can see, I only used one pan to brown the chicken, then cook the leeks. Everything was combined together and roasted, chicken fat-side up, without the expense of dirtying other skillets and roasting pans. The last step required removing the crispy, oh-so-tender thighs out of the pan in order to stir in a few more ingredients (peas, herbs and creme fraiche, or whole-fat yogurt in my case). Serve and be seduced!
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| Is it weird that chicken thighs (prepared well) are perhaps my favorite cut of meat? |
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| After roasting the pan in the oven, the chicken skin crisps right up and leaves the vinegary leeks caramelized and reduced in chicken fat. Your kitchen will smell amazing at this point! |
This dinner was prepared last week, at the tail end of Joe's back-to-back internal medicine and oncology rotations (in other words, a zombie replaces my husband and he wonders the hospital halls nonstop), so I ended up enjoying the leftovers for dinner twice more before we were able to share a meal together again. But, we have nothing be togetherness in the months (and traveling) to come!
Great food makes great company, too.
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