A couple of my friends often say out of the blue, and for no apparent reason, “look, a chicken.”
My interpretation of the phrase is, it is a segue to diffuse a tense situation, or just make people laugh a bit and get the thought pattern going in a different way. As I remember, it all started on their trip to Mexico in a bad situation with a car when a chicken walked by and grabbed their attention. A welcome distraction at the time. So I just want to say to you all, “Look, a chicken.”
Speaking of chicken, the other night I made one of my favorite go-to chicken dishes. I often make this when I can’t think of anything else to make. Super easy, Dijon mustard, preferably Grey Poupon, dried oregano. Maybe a dash of white wine. And of course chicken. I used bone-in chicken thighs, but I also use boneless skinless thighs as well sometimes.
Preheat the oven to 375 degrees or 400 degrees depending on how fast you want them to cook. For six thighs mix together about a half a cup of the mustard and about a tablespoon of oregano, and if you want, that splash of wine to thin it slightly. But it needs to be thick so it will stick to the chicken.
Then just brush the mixture all over each thigh so they are well coated. If you use boneless skinless it’s nice to put some browned Panko crumbs on top. But the skin-on ones get crispy from the yummy skin. Cook for 45-60 minutes or until they look nicely browned. And you can always use an instant meat thermometer to check for doneness. The bone-in take a bit longer. I often serve it with rice.
I am not going to dwell on what’s going on around us, but just want to say, be mindful, stay calm and carry on. Oh, and “Look, a chicken.”
— LUCY
Wise words indeed.
As for your recipe, I will make it as soon as I can say, “look, a chicken” while I am in the supermarket.
Which will be at the crack of dawn along with the other “higher risk” elders just hoping to find some anchovies and squid.
— LOU