Sunday, February 17, 2013

Sunday supper: roast chicken thighs

 I defrosted a bag of originally marked down, chicken thighs. 3 for supper, I'll have one thigh, the boys each can have 2.
 I seasoned the meat with seasoning salt, black pepper, Tarragon, Paprika
I sliced up 3 small, organic CSA onions, the remaining good part of a shallot that was starting to go, 2 sprigs of celery, 5 carrots. This will be baked off in my blue, oval covered roaster for one hour. Side salad, buttered white rice (really pushing to use up the AF rice). I have some leftover turkey gravy that I will serve on top of the chicken as well.

 Cooked and ready to go
 I ended up making a batch of chicken gravy from scratch,using some homemade ck stock I had.
My dinner plate.

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