Chicken blue cheese thighs
Today is as windy as a person could ask for and the temps are at 75 f with
the sun shining bright enough to render me as blind as a bat. For it is
great to have RP. This afternoon I pulled out 4 skinless boneless chicken
thighs out of the freezer and came up with this for dinner.
Plus Roasted vegetables cut into bite size pieces.
2 Potatoes
1 large carrot
1 stick of celery
1 sweet red pepper
6 baby onions
After cutting to the size I wanted I seasoned with some olive oil, salt and
fresh ground pepper and mixed well and let it sit until I was ready for
them.
About a hour.
Mix again and place them in one of my many cast iron skillet (10 inches)
after spraying the skillet with a little olive oil.
Place in a 450 F degree oven as I prepared the chicken thighs. Which took
about 15 minutes.
Seeing I had already prepared chopped up 3 cloves of garlic and sprinkled
about 2 tablespoon of olive oil and let it set, along with a hand full of
fine bread crumbs and a hand full of parmesans cheese. I than took some blue
cheese and mixed it with some olive oil until I got the consistency I was
looking for. May have been about 1 tablespoon more or less. Than chopped up
a hand full of walnuts and added to the blue cheese mixture.
Now the vegetables were roasting it was time to prepare the chicken. I first
rinsed off the chicken and patted the thighs with a paper towel to get them
dry. Took some plastic wrap and flatten the thighs out with the palm of my
hand. On the rough side of the thighs, I spread the blue cheese mixture over
it and rolled up the thighs and stuck a wooden toothpick to hold it
together. Rolled the thighs in the olive oil and than into the bread crumb
mixture. Place the thighs on a grill like cast iron skillet, which I covered
with foil for easy clean up. I did spray the foil before placing the thighs
on it and did crease the foil into the grill shape ridges first.
I than turn the oven down to 375 f degrees and as soon as the oven was at
375 F I put the chicken into the oven with the vegetables.
Baked the chicken for thirty minutes and took them out of the oven, leaving
the vegetables to continue to bake for another 10 minutes as the chicken
rested under a foil tent. At the end of the ten minutes, it was time to
serve the meal with a leafy salad and white whine for my wife and red for
me.
RJ
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