You've got your basic four barnyard meats...beef, pork, and chicken. Oh sure, you might mix it up with a duck or some lamb. Maybe some sausages or even fish but for the most part, you're going with the big three.
It's imperative to mix it up as much as you can, try something different, to build your recipe database and to not get bored.
This is what I did with this week's meal..we'd had steak last week and only had a pack of chicken thighs along with the beef in the freezer so I needed a new way to prepare the chicken.
Of course, the easiest way to change it up is with a new sauce...
INGREDIENTS
3 or 4 chicken thighs (we leave the skin on)
1 small, white onion
8 whole shitake mushrooms
1 teaspoon minced garlic
1/4 teaspoon tarragon
1 tablespoon strained bacon grease or lard
1/2 cup chicken broth
1/4 cup half and half
salt and pepper to taste
The chicken is grilled on the barbecue according to our barbecued chicken recipe. When done, we just pour the sauce on top.
Finely dice the onion and two of the mushrooms. I use a small food processor for this.
Heat up the bacon grease (or lard) in a small sauce pan. When hot, add the diced onion and mushroom mixture. Cook on high until the onions are translucent.
Slice the remaining mushrooms. Add them and the chicken broth to the sauce pan and bring to a boil.
Add garlic and tarragon. Reduce heat to low and simmer 15- 20 minutes to reduce.
Turn heat off. Two minutes after turning off heat, add half and half, stir in, and ladle over chicken to serve. Add salt and pepper to taste.
Darryl Musick
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