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Hen thighs make straightforward casseroles and this recipe — from a brand new cookbook within the Better of Bridge sequence — contains straightforward cleanup.
The ebook known as Accomplished In One (Robert Rose Inc., $34.95) and maintains its 105 recipes will soiled just one cooking container, on this case an enormous, non-stick frying pan. The recipes use many partly ready elements, as so many cooks do in the present day.
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It’s the sixth Better of Bridge ebook from two skilled house economists: Sylvia Kong of Calgary and Emily Richards of Guelph, Ont. The gathering provides flavours that vary from the Far East to Europe to Latin America, in dishes which can be easy and tempting. The authors are followers of the sheet pan however in addition they plug the frying pan, believing that utilizing a single, all-purpose pan “is cleanup happiness.”
They name conserving to a minimal the variety of instruments used to cook dinner a dish “cooking smarter.” More healthy too, they level out, since, for those who use a non-stick pan, you want much less oil. Wonderful images by Jonathan Bielaski brighten the pages.
Roasted garlic Dijon hen
1 head garlic, or about 10 cloves
2 tablespoons (30 mL) olive oil
8 small, bone-in hen thighs (about 1-1/2 kilos/750 g whole)
½ teaspoon (2 mL) salt
½ teaspoon (2 mL) freshly floor pepper
1-1/2 cups (375 mL) hen broth*
4 teaspoons (20 mL) Dijon mustard
2 tablespoons (30 mL) chopped contemporary flat-leaf parsley
* Substitute 1 can (10 ounces/284 mL) hen broth, plus ½ can of water.
Separate garlic into cloves and peel. You need to have about 10 cloves.
Warmth oil in giant, heavy non-stick frying pan and cook dinner garlic, lined, till it turns into golden and softened. Switch garlic to a small bowl.
Trim surplus fats and pores and skin from hen and sprinkle with salt and pepper. Warmth frying pan over medium-high warmth and brown hen on all sides. Then cut back warmth to medium-low.
Mash garlic cloves with a fork and add to the frying pan together with the hen broth and mustard. Carry combination to simmering level and cook dinner, uncovered, turning hen sometimes, for about quarter-hour, or till hen is not pink.
Serve sprinkled with parsley.
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