We had a package of chicken thighs from Blood Farm, and not a lot of oomph, so we fell back on one of our favorite recipes — Beer-Braised Chicken with White Beans and Carrots. This was a variation with rosemary, because that’s what we had. It’s a satisfying, dependable recipe.
You might also enjoy:
- Every Other Friday: Venison sausage braised in sauerkraut It was Kevin’s turn to make our every-other-Friday dinner, and he turned out what may be, in my estimation, his biggest success. Those of you who follow this space will...
- Throw me a bone … … and I’ll make stock. A year into Starving, the waste-not mentality has taken root, and it makes me look at everything differently. If I see a downed branch, I...
- The chicken post mortem I’m pretty sure that none of my New York City friends can to do a chicken autopsy. It’s a pretty arcane skill but, if you need to do one, it’s...
- The invisible menace If you had asked me a little over a year ago, when I was safely ensconced in Manhattan, about threats I couldn’t see, I probably would have said carbon monoxide....
- January recap It was exactly a month ago that I committed to eat at least one item each day that was hunted, fished, gathered, or grown. I haven’t bored you with the...
Chatter