- Joined Jul 13, 2012
I made Boeuf Bourguigon yesterday for dinner today. But last night I made chicken thighs. I seasoned them with HerbOx bullion powder mixed with evoo and pepper. Skin side down in a cold pan and medium heat will the fat is rendered and the skin is crisp, turn and finish. The russet was done in the microwave then cut, seasoned and finished in the schmalz. The gravy was a bit if the bourguigon jus. With peas in butter it was a real nice meal.