I'm not quite sure what all got into me when it came time to make dinner back on Tuesday the 10th, but I sure took on a much larger production than is customary on a weeknight. It's the spring break visit of a friend and colleague who teaches up in Lynchburg, so perhaps I was inspired to cater to the guest of the house. Supper turned out rather decent, fortunately, in spite of all the mess and extra pans. On our plates: pan-seared chicken thighs with shallots, all covered in a roasted garlic wine sauce. I also tried out a new recipe for crispy roasted potatoes, that involved infusing duck fat with garlic and rosemary before tossing par-boiled potato cubes in it and roasting for a while on a sheet pan. After all that, I took the simple route for something green and heated up a couple of cans of garden peas. We all ate our fill, though, from this fine meal.
"Pan-Seared Chicken Thighs with Shallots in Roasted Garlic Wine Sauce," from Amie, the Day-Dreaming Optimist. Her blog is called A Meaning of An Optimist.
"Super Crispy Roasted Potatoes," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 16 September 2014]
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