Forgot your password?
Close
typodupeerror
Wine

Journal tuxette's Journal: tonight's dinner 14

Journal by tuxette
Tonight's dinner is still in the oven and won't be done for at least another 45 minutes. It's already smelling great...

We're cooking chicken thighs and vegetables in a Schlemmertopf (clay roaster/pot, leirgryte in Norwegian). Procedure - roughly chop 1 large onion, 1/2 large zucchini, 3 potatoes, 3 medium-sized carrots, 2 celery stalks, 1 green pepper and mix them together. Put 1/2 of the vegetables in the Schlemmertopf. Layer 4 chicken thighs (we chopped each thigh in half but this is optional) over the vegetables. Add oregano, thyme, basil, sage, ground pepper, and 1-2 cloves minced garlic. Layer rest of vegetables on top of chicken. Add a glass of red wine. Put lid on Shlemmertopf and place in cold oven. Set to 150 degrees C, raise to 180 C after an hour and cook until chicken is falling off the bones.

I'll update this later to let you know how it went :-)

Update: It was yummy. It looks yummy too!

This discussion has been archived. No new comments can be posted.

tonight's dinner More

tonight's dinner

Comments Filter:
  • would be to get rid of the wine and used olive oil. Add some onions and shallots. More garlic. And i'd brown the chicken before roasting it to get that really nice deep golden color.. but her..thats just me.. :)
    • I dunno about the olive oil... could end up a little greasy from that. I agree with the onions, shallots, and more garlic (I woulda loaded it down with garlic)... I'd also replace the oregano with basil, but everyone knows that about me ;-)
      • I've made something similar with olive oil, chicken, shallots, garlic, onions, and herbs. No veggies. It wasn't greasy at all, just have to use a little olive oil.

        mm..rosemary.
        • Ever tried "40 cloves and a chicken"? I think AB has a recipe for it. If you love garlic, its ABSOLUTELY to die for! But its very similar to this without the onions and shallots.
      • more garlic (I woulda loaded it down with garlic)

        Normally, I would have used shitloads of garlic. However, I'm going to train karate tomorrow, and I would prefer knocking out the others by using karate techniques rather than my garlic breath :-)

    • Re:My changes (Score:3, Interesting)

      by rdewald ( 229443 ) *
      If you brown the chicken you are going to limit the ability of the wine flavor-goodies to penetrate the meat of the chicken. A brown color is not really that much of a plus here because it ends up being cooked long enough to essentially be braised.

      But, if you going to leave the wine out, well, then browning the chicken makes sense, but then I'd roast this bird with the top off the clay thingy to and try to carmelize the mire poix.

      Me, I'm just have a baby spinach salad tonight, but that's because I had a
      • Yes, I would not brown the chicken with the wine. Also, I would not use chicken thighs with red wine, I don't like the combo that well.

        My dinner tonight will be chicken seasoned with chili power sauted in olive oil with sauted bell pepper, onion, garlic, jalapeno, tomato, and hot sauce.

        Nice, quick, easy, and 180 calories or so.
      • Picture taken, link in the updated JE ;-)
  • (there is not text here. This is a figglemint of your umaginetion.)
  • still in the oven and won't be done for at least another 45 minutes

    All the while you're going crazy with hunger and swear that you'll make something less complicated the next time... ;)

    • Well, we've crunched on pork rinds and drank beer, so we're doing OK. Though that chicken is smelling damn good now...*droooooooooooool*
  • Yum yum!

    So, who got to eat the prime chicken at five o'clock?-)

Slashdot Top Deals

C for yourself.

Close