When hubby is on his own, he tends to cook really simple food like pasta. Just pasta. Oh and maybe a grating of parmesan cheese if there happens to be some in the fridge. Or he might just boil potatoes. Or he goes all out and raids my cookbook collection to produce something really elaborate and exquisite, and will then cheekily send me a photo to show me what I’m missing out on.
After a recent brief spell on his own, I came home to find a 2kg bag of potatoes in the kitchen. They’ve been sitting there for a bit and I felt I had to do something with them tonight or else they were destined for the compost.
Braised Chicken with Mushrooms, Potatoes & Thyme sounds like a winter comfort dish, but this is something I love to sit down to, whatever the season.
In Zurich, it’s very rare that you will find chicken thighs on the supermarket shelves or at the butcher. I’m not sure what they do with the thighs but it’s a shame because it’s a cut of meat I love to use in stews and braises. So as I am in the mid-west in the US at the moment, I took the opportunity tonight to buy chicken thigh fillets for this braise. I normally also use brandy or white wine for this dish but, as we had neither, I used Marsala instead (from California and which happens to be quite good).
A comforting mid-week meal.