Has it really been almost four years since I made the house standard affectionately known as deviled chicken thighs? That's what the blog tells me, and so when I brought it back on Tuesday of last week, my heart had indeed grown fonder. It's not exactly fancy but it does sport a neat outfit, and once one digs into those tender bits of chicken barely still clinging to the bone, mixed with the spices and panko and dijon mustard coating, it proves itself a worthy member of the meal team on any given dinner plate. Regular readers might know of my fondness for roasted broccoli florets, also present in abundance, and I felt like a portion of easy stovetop stuffing could be easily admitted to this party. While outside the limited confines of a half-filled dinner table that seats six, in a cozy bay-windowed nook, as late winter's still-early dark had settled upon the city, the light sounds of day-ending traffic sometimes were reaching us from Fourth Street, and three dogs frolicked about a bit, and time was well-spent in this marvelous homey manse called the Roediger House. We ought to freely celebrate the seduction of these simple pleasures.
Based on "Deviled Chicken Drumsticks," by Ian Knauer. In Gourmet, August 2008.
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