2 new creations

comfort food, sigh…

vinegar chicken
6 boneless, skinless chicken thighs
handful of baby onions and green onions from the garden
salt n pepper
white wine vinegar
stick o’ butter

brown chicken over medium in half of butter, sprinkle both sides with s&p, then turn down to simmer for 20 minutes, covered.  chop up the onions (or shallots, or whatever you can scrounge up), and saute in the rest of the butter for 5 minutes.  add white wine vinegar (or sub red wine or champagne vinegar, just not the plain stuff) and cook til reduced in half, then pour over the chicken.  that’s it.  swear to god, it’s tasty.  tangy, buttery, easy, comfort food.

(the above was from ‘the silver spoon’, the one book i’d grab if there was a fire…)

pickled my first crop of green beans – a first time effort so just did two quarts, pickling them in a combination of vinegar, salt, cinnamon sticks, mustard seed, dill, garlic cloves, peppercorn and bay leaves (i swear that’s what it asked for).  from ‘jam it, pickle it, cure it’ (2nd favorite).  if it’s even half as good as the ketchup recipe, it’ll be insane 🙂

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