One of my Christmas gifts was “Fifty Shades of Chicken”. (Oh, my … blush, blush.) It’s actually a nice compilation of chicken recipes with juicy titles and spicy dialogue, puns intended. I made this recipe with inspiration from 2 recipes under the category “Dripping Thighs”.
Step into my parlor, if you dare.
From the chicken’s perspective where it sits in the refrigerator:
Suddenly the fridge door I’m resting on swings open … and I find myself falling toward the kitchen floor.
I feel hands on me, lifting me carefully. Long powerful fingers cradle me from underneath and expertly tuck my giblets back in place. Holy cow. Something clenches deep inside me.
My rescuer lays me gently on the countertop. He’s wearing jeans and a clean white apron.
“This kitchen is my domain. I need to have complete control when I prep.”
What a control freak. And arrogant to boot. But the apron he’s wearing hangs off his hips in a way that turns my bones to jelly.
I’m in warm pieces all over the plate. He ignores the fine silver flatware and picks up a thigh with both hands. Wow. He slowly closes his mouth around my thigh and …
I can’t go on. This is a G-rated blog after all.
* * *
I know this looks like a lot of brown on the plate but if you read the recipe ingredients and note below, you’ll see the nuances that make it a really tasty chicken dish.
- 4 boneless split thighs
- 2 carrots
- 1 small onion chunked
- 1 jazz apple chunked
- 4 mini sweet peppers
- 1 sprig rosemary
- Sweet Vermouth (a couple of caps full)
- 1 tbl honey
- cinnamon, mixed dried seasonings
- hunk of artisanal crusty bread chunked
- olive oil
- served with string beans, roasted separately
- Prepare vegetables and layer shallow roasting pan.
- Drizzle olive oil and season.
- Layer seasoned chicken.
- Pour Vermouth on top.
- Add rosemary.
- Bake at high temperature (425 degrees) for about 30 minutes.
- About 5 minutes before it's done to your liking, drizzle honey and add bread chunks pushing down into juice.
- Turn on broiler for a little extra toasting and browning.