Friday night a week ago was an inexplicably short sleep and I confess to an extended Saturday mid-day nap...and that threw a wrench into my initial dinner plans. So I went with a back-up: crispy skillet chicken thighs, with a good skin-cookin' sear in the cast iron Lodge before finishing them in the oven at 425°F.
That Saturday dinner was helped along mightily by the generous gift of fresh vegetables from the long-time neighbors across the street, including yellow summer squash and green beans. I diced onion and approximated a near-caramelized stage with them before adding in the sliced squash, and it was particularly excellent.
Prior to that indulgent nap, though, as Sumner and I started our day with some driveway time, we were primely positioned to witness two robin chicks getting booted from the nest up in the corner of the porch. Although his curiosity got the better of him initially, Sumner was mindful of my commands to back off and leave 'em alone. The parent robins were as much fun to watch as the little ones.
"Crispy Cast Iron Skillet Chicken Thighs," from Amy Nash of HouseofNashEats.com. [Published 12 January 2018 / Modified 13 April 2022]
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