Monday, March 03, 2014
I think I'm in love with chicken thighs. And I am a total freak when it comes to chicken. Before I make anything with chicken, I do minor surgery on my piece of meat. I cut off weird tendons, skin, veins. I throw away the majority of the piece of chicken before I cook it because it grosses me out. I know, it's gross. Chicken scares me. But I'm not afraid of slow-cooking chicken thighs. And I'll tell you why. When you slow-cook chicken thighs, all of the things that freak me out about chicken disappear. And they become tender pieces of delicious, flavorful meat that melt in your mouth.
And since I bought the bulk package of chicken thighs from Costco, I needed another recipe to slow-cook them, other than Coq au Vin. So I tried this one. If you are unfamiliar with the Pioneer Woman, I will say this about her. I'm not the biggest fan of her show, just because it's a LITTLE cheesy for me. But I love the way she writes and I LOVE her recipes. Haven't met a bad one yet. This one in particular was so good. I love olives. I love Spanish style food. I put it over some couscous, another new obsession of mine, I had a delicious and healthy little dinner.
HERE'S WHAT I DID DIFFERENT:
Rather than use a whole chicken, I used chicken thighs. I didn't have a green pepper, so I used my organic red and yellow peppers from my Bountiful Basket. I didn't have wine, so any reference to wine was substituted with chicken stock. Instead of your regular run-of-the-mill olives, I used California green olives. I'm obsessed with these too. They have such a unique flavor. Really meaty and buttery and not as olive-y as the ones with pimentos, although, I'm sure it would be delicious with those too. I've never met an olive I didn't like.
Really great dish. Lots of flavors. Definite comfort food.