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Chicken thighs make easy casseroles and this recipe — from a new cookbook in the Best of Bridge series — includes easy cleanup.
The book is called Done In One (Robert Rose Inc., $34.95) and maintains its 105 recipes will dirty only one cooking container, in this case a big, non-stick frying pan. The recipes use many partly prepared ingredients, as so many cooks do today.
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It’s the sixth Best of Bridge book from two experienced home economists: Sylvia Kong of Calgary and Emily Richards of Guelph, Ont. The collection offers flavours that range from the Far East to Europe to Latin America, in dishes that are simple and tempting. The authors are fans of the sheet pan but they also plug the frying pan, believing that using a single, all-purpose pan “is cleanup happiness.”
They call keeping to a minimum the number of tools used to cook a dish “cooking smarter.” Healthier too, they point out, since, if you use a non-stick pan, you need less oil. Excellent photographs by Jonathan Bielaski brighten the pages.
Roasted garlic Dijon chicken
Serves 4
1 head garlic, or about 10 cloves
2 tablespoons (30 mL) olive oil
8 small, bone-in chicken thighs (about 1-1/2 pounds/750 g total)
½ teaspoon (2 mL) salt
½ teaspoon (2 mL) freshly ground pepper
1-1/2 cups (375 mL) chicken broth*
4 teaspoons (20 mL) Dijon mustard
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
* Substitute 1 can (10 ounces/284 mL) chicken broth, plus ½ can of water.
Separate garlic into cloves and peel. You should have about 10 cloves.
Heat oil in large, heavy non-stick frying pan and cook garlic, covered, until it becomes golden and softened. Transfer garlic to a small bowl.
Trim surplus fat and skin from chicken and sprinkle with salt and pepper. Heat frying pan over medium-high heat and brown chicken on all sides. Then reduce heat to medium-low.
Mash garlic cloves with a fork and add to the frying pan along with the chicken broth and mustard. Bring mixture to simmering point and cook, uncovered, turning chicken occasionally, for about 15 minutes, or until chicken is no longer pink.
Serve sprinkled with parsley.
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