So I was looking around the kitchen for something (anything) to make for supper and I was down to chicken thighs, potatoes and green beans. Wow... a whole lotta blah, right?
Ok, I said to myself, let's do something different. Grab the electric skillet and here we go!
Heat the skillet to 350F, then add 1 TBSP of olive oil. When the oil is warm (water drops dance on it), add the thighs and put the lid on those babies. (Set the timer for 10 min if you're like me and have no sense of how much time has passed!) Wash 5 potatoes, cut out the bad spots and start slicing then about this | ---- | thick (ok, it was 3/8" I sew alot and can gauge it without a ruler). :P Is that the timer?? Flip the thighs over and put the lid back on them while you finish slicing the potatoes. And reset the timer!!
This time when the timer beeps, add some chicken broth (I don't know how much it was, just pour it in until it's about 1/2" deep in the skillet!) Push all the thighs together in the center of the skillet and lay the potato slices around the edges as close to single layer as you can get them. It's ok if they're stacked a bit. Sprinkle on some seasoning salt and some oregano or parsley. Just sprinkle it on until there is enough to see the colors. (This isn't science class. It's cooking!!) Put the lid back on. And yes, set the timer for 10 more minutes. Open a can of green beans and drain off the water.
This is when I get a soapy water in the sink, start washing things up and set the table. Maybe next time, I'll whip up a fancy dessert, like jello!!
Ok, I said to myself, let's do something different. Grab the electric skillet and here we go!
Heat the skillet to 350F, then add 1 TBSP of olive oil. When the oil is warm (water drops dance on it), add the thighs and put the lid on those babies. (Set the timer for 10 min if you're like me and have no sense of how much time has passed!) Wash 5 potatoes, cut out the bad spots and start slicing then about this | ---- | thick (ok, it was 3/8" I sew alot and can gauge it without a ruler). :P Is that the timer?? Flip the thighs over and put the lid back on them while you finish slicing the potatoes. And reset the timer!!
This time when the timer beeps, add some chicken broth (I don't know how much it was, just pour it in until it's about 1/2" deep in the skillet!) Push all the thighs together in the center of the skillet and lay the potato slices around the edges as close to single layer as you can get them. It's ok if they're stacked a bit. Sprinkle on some seasoning salt and some oregano or parsley. Just sprinkle it on until there is enough to see the colors. (This isn't science class. It's cooking!!) Put the lid back on. And yes, set the timer for 10 more minutes. Open a can of green beans and drain off the water.
This is when I get a soapy water in the sink, start washing things up and set the table. Maybe next time, I'll whip up a fancy dessert, like jello!!
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