Specifically, oven fried chicken the weekday version. I have never tried the weekend version and believe I've had mixed success with the whole oven-fries thing.
I'd like to say this marinade is extremely versatile and you can basically replicate the whole recipe sans cooling rack with pork chops to extreme success. This is a recipe I swear by. I'm replicating it right now (marinating) with just whole chicken wings. (I'll be adjusting for temp and times. Think I'll go 400-425 for about 45 minutes.) Can't wait to report back tomorrow.
(Anyone else got any bae-producing surefires?)
Lemon chicken pasta with capers. Pretty sure either this or homemade snicker-doodles is how I hooked my bae. Recipe - - salt & pepper 2 chicken breasts cut into large chunks - add 1-2 tbsp olive oil to a deep pan - brown the chicken on all sides on medium high and then remove from the pan - sautee a few cloves of garlic in the same pan on medium with 1/2 tbsp butter until fragrant - add about half a lemon sliced into 1/8" rounds and let cook for ~2 minutes while stirring - de-glaze the pan with 1/4 cup white wine then add 1/4 cup chicken broth plus 1.5 cups water plus 1/4 cup lemon juice - return chicken to the pan with 16oz of raw pasta - bring to a light boil and then let simmer for 10-12 minutes (6-8 if you are using GF pasta) covered until chicken is cooked through, and pasta is cooked to al dente - stir in about a tablespoon of capers - serve with some shredded Parmesan on top If your bae likes cheese like I do though there's an awesome one pot recipe for cheesy sun-dried tomato pasta that is so. freaking. good. Mine is mildly lactose intolerant, so I just make that when he's out of town.
This is getting made at our house soon. Grocery shopping this evening - just added it to the list. My wife was a low-effort snag in the cooking department, fortunately. I wasn't much of a cook in college. 3rd date was: Favorite recipe here - we're a big fan of slow-cookers, and this meal is on repeat several times a month.
https://www.urbandictionary.com/define.php?term=Bae For the record, frying in an inch of oil is no easier or less messy than frying in a deep fryer. It's harder, in fact, because the oil cools down much faster when you add food to it. Breadcrumbs will stick better if you add an egg to the milk. Prior to the modern trend of labeling anything "cooked" as "fried" because publishers decided that people only want to eat fried things, this recipe was called Chicken Maryland. It was a staple of 70s cookbooks. It cooks up quite easily in a casserole; no frying needed. In a just world it would be about as hip as tattered bell-bottoms and kitchen witches.
Gravy doesn't really become anything until you have some fond to work with. Classic white gravy, a la my semi-Okie grandparents, is: - bacon grease (couple-three Tbsps) - Enough flour that your roux becomes roux and no more; add slowly - enough milk that your roux becomes gravy and no more; add slowly - salt and pepper to taste If instead you'd rather pan-roast the chicken, you can pour off most of the chicken fat, add some butter instead of bacon grease, and instead of milk add champagne. That is tasty gravy.