This morning I made a loaf of zucchini bread along with six large muffins that I froze to take along with us to the beach.
This chicken was planned to be served over rice for lunch today, but we were in the mood for leftovers. I decided to go ahead and make the chicken with sauce, shred it and use it for tomorrow nights dinner – pizza topped with chicken, red pepper, and hot pepper jack cheese.
I tasted the sauce and it was awesome, full of rich flavor from the chicken too. I don’t cook with bone-in chicken often, but this was a cinch to make.
In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.
Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce.
Recipe from Food & Wine
While I was cooking I had a sweet little boy to watch out my window.
And more $2 mark down flowers, a dozen red roses - take that Valentine’s Day!