To cook a meal fast, it is great to have a
big frying pan so that meat and vegetable could be cooked together.
 |
| Chicken thigh with kale and bell pepper |
1. Remove bone from chicken upper thigh,
season with salt and pepper for half an hour.
2. At medium heat, sear chicken thigh, skin
side down, until golden, flip over.
3. Cook kale and bell pepper around
chicken pieces, when soft, deglace with sherry, add some water, season with soy
sauce, simmer with the lid on until chicken is cooked through, around 5
minutes.
No comments:
Post a Comment