Easy is keeping up with current events with the noon news and seeing a silly story about 'personal products' fetching a pretty eBay penny...
Easy is chatting with an old friend - whose dad is a Sports Legend - about our favorite sport...and ssshhhh, it's not his dad's...
Easy is realizing you forgot to portion out the bulk-buy chicken after yesterday's GPS (grocery procurement sprint) and when you do it tonight, half becomes dinner! WooHoo! Quite the coup since the bubbles have been helping other folks lately...
Ah, but what to do with those chicken thighs? Broiling came to mind first...with a marinade or a glaze? Hmmmmm....let's poke around the internet for inspiration....Oooo, what's this? A 25-minute braise, a way to get rid of the overly-sweet, not-champagne-as-advertised wine and do it all in one pot? Now, I call that easy.
A morsel on inspiration...I've often said that it can come from anywhere for anything...this time, I trolled looking for a "new" or "under-appreciated" flavor combination that would work for the grill (or broiler)...and the first recipe I tripped across was totally different...so what? It tripped my button's and that's the name of the inspiration game, right? Right.
-Preheat oven to 350.
-Pat dry 6 skin-on, bone-in chicken thighs, season with kosher salt and freshly ground black pepper and brown skin side first in a heavy (oven-proof) pot coated with olive oil. Do it in batches if necessary and keep warm on plate.
-Add 2 cleaned, trimmed medium leeks - whites and pale greens in half-inch slices - and saute on lowish heat to soften. Add sprig of fresh rosemary and 14.5-oz can diced tomatoes and their juice.
-Return chicken to pot, add accumulated juices, a C of a 'sweeter' wine (Riesling or leftover 'champagne-ish' ick), salt and pepper, cover and bring to a boil before popping into the oven for about 25 mins or until the chicken is done.
I served this with easy mashed potatoes and was rather appreciative and appreciated!
An easy Yum all the way around!