Why do I prefer boneless, skinless chicken thighs to breasts? Let me count the ways:
1. Thighs are less expensive than chicken breasts.
2. Thighs (to my palate) are more flavorful than chicken breasts.
3. Thighs are more difficult to overcook than chicken breasts.
I know most folks disagree with my assessment and they do have a valid point: Chicken thigh meat has more calories and a higher fat content than do chicken breasts. But I already feel like I’ve given up enough by removing the skin on the thighs; I’ll just eat less meat. Therefore I’m sticking to my guns–er, thighs–especially in recipes such as this; chicken breast meat would be so easy to overcook in this stew.
Small fingerling, Yukon Gold or red-skinned potatoes would be an excellent substitute for the pasta. Scrub and quarter or halve the potatoes and cook, like the pasta, until almost tender. Add to the stew in the last few minutes of cooking time. Fava or white beans would also be a healthy, savory substitution for the pasta.
We enjoyed this stew with a crispy baguette, and bowl of Nicoise olives.
Taking care to practice what I preached in my last blog, I remain tasered into beans. (Been researching tasers for the current novel I’m writing. A cool word. It can be used as a noun: He’s running down Nine Mile, grab your taser! A verb: You tasered the wrong guy, man! Even an adjective: His eyes, a knee-buckling shade of … Full recipe post »
Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch … Full recipe post »
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