Culinary Disasters

I have decided that this introduction is going to be done all in cavemanese.

Tiny flappy thing with wings tasty and easy to club.  Stuff on outside that make flappy thing pretty not taste good.

Cousin Ugh head to far away place that name sound like what I feel when I have not ate.  He bring me back powder that make tongue feel like fire.

I put them together and add stuff that makes Ms. Caveman look hot after drinking.  Also, add white thing that make me cry.

It taste good.

For this recipe you will need:

• Chicken thighs
• 1 onion diced
• 1 bell pepper diced
• 2-3 cloves of garlic diced
• 1/2 cup of white wine
• 1 cup of chicken stock
• 1 small can of tomatoes
• leaves from 4 sprigs of thyme
• 1 bay leaf
• Pinch of crushed red pepper
• Pinch of cayenne
• 1-2 TB of paprika
• 2 TB creme fraiche/sour cream
• Kosher salt and black pepper
• All purpose flour
• Olive oil
• 1-2 TB of butter

Preheat your oven to 350 degrees.

Dust the chicken with some of the paprika, salt, and pepper. Dredge the chicken in the flour and shake off the excess.

In a large pan with a lid over medium heat add in a squirt of the oil and butter. Add in the chicken and cook till browned all over (about 5 minutes a side). Remove the chicken and set aside.

Add in the bell pepper and onion with a pinch of salt and pepper and cook till softened (about 5 minutes). Add in the garlic and cook for another minute.

Increase the heat to high and add in the wine and reduce by 1/2. Add in the tomatoes, stock, 1 TB of the paprika, cayenne, crushed red pepper, bay leaf, and thyme. Bring this mixture to a boil, and place in the oven uncovered till the chicken is done (about 25-30 minutes).

Once the chicken is cook remove the chicken from the pan and set aside. Stir in the 2 TB of creme fraiche/sour cream. Taste and adjust i.e. bland add some more salt and pepper or maybe you need some more kick well more cayenne to the rescue.

I served mine over some good old fashion Amish egg noodles.

Tags: chicken, All //