We missed a few tasty things we were gonna tell you about!
First, though, I would like to point out that dark meat is superior to white meat in basically every way.
Anthony’s a white meat kinda guy. I’m not gonna fault him for that, so long as he doesn’t fault me for favoring the significantly juicier and more flavorful portion of the bird. Every once in a while, we get crazy and I get the chance to cook chicken thighs. If it’s a particularly wacky day, I get to cook them with the skin on!
A few nights ago, I tried braising chicken thighs and it went pretty well! I pretty much started with butter in the pan, sauteed a little garlic in it, and added some chicken thighs (bone-in and skin on) that had been rubbed in a variety of seasonings and gave them some time on each side to brown a little. After a bit, I added some chicken stock and simmered away. They turned out nicely! We paired them with some Greek potatoes.
The idea for the braised thighs came from our new fixation — braised leeks. Holy fuck are leeks good. Most of the occasions on which I encountered leeks before this week boiled down to two scenarios: either leeks were an ingredient in a more complicated dish, or I had been playing Skyrim and my character was running around stealing braised leeks off of hewn oak tables and ripping fresh leeks out of farm plots. (I’m kind of a dick in the world of Tamriel.) So when we hit the grocery store the other day, I saw leeks and begged Anthony to let me get some. He was hesitant, but I assured him I knew how to cook them. (I did not.)
But I learned! As it turns out, it’s pretty easy, provided you remember to cover your braising skillet well and turn the heat down to a simmer. I covered my skillet mediocrely and didn’t turn the heat down far enough. The end result waaaaaas…crispy.
They were actually still amazing. The char added a whole other level of flavor that was never supposed to be there, and we actually kind of plan to recreate that somehow. Perhaps under a broiler after the initial braising?
Along with those leeks, we returned to baking the chicken. (This was a particularly excellent day, as I got to have a thigh and Anthony got to have a breast. Everybody happy!) I was tired of them turning out dry, so I finally got my act back together and covered them with foil again. I also added some chopped onion to the dish while they baked. Turned out great! Unfortunately, it also signalled the end of our oregano, so after that tasty night, it seemed as though our adventures in Greek-ness were over until one of us got paid.
We’ve also started getting up earlier rather than staying awake until the wee hours of the morning and waking up sometime in the afternoon. With all of that early morning energy, it seemed like the perfect time to make some breakfast! Given our lack of oregano, and also our lack of knowledge concerning Greek breakfasts, we went with what we knew sounded good on this one: poached eggs, avocado, leftover spinach and feta sausage, and some roasted sweet potato with a bit of cheddar and parsley topped with some lemony, dilly, cinnamon-y yogurt sauce. I gave this one three thumbs up, because fuck that was a good breakfast.
But it wasn’t Greek. We’d hit a wall. There was lamb in the fridge, but we didn’t have time to cook it. We had to use up some chicken, so it became another chicken and rice night. We still had some leeks left over, ready for attempt number two. We’d already picked up the yogurt in preparation for tzatziki.
We knew that lamb was coming. We knew that there was going to be a night where we were gonna make the Greekest goddamn dinner we’d ever made. What we didn’t know was that it would also be the best goddamn dinner we’d ever made.