Oct 21 2016
Like a kid with a new toy I am having fun cooking on my new
kitchen range. It was cold for outdoor cooking anyway! I had planned chicken
thighs, onions, carrots and potatoes with country gravy in my cast iron
skillet.
I started off with making the country gravy, Pioneer brand
and heated some lard in the skillet to brown the chicken. I browned the chicken
seasoned with just salt and pepper on medium heat for 4 minutes per side then
removed.
I added a chopped sweet onion until it started to brown then
added some Dutch baby potatoes and carrots and let them go about 5
minutes. I dumped the veggies in a colander
to drain the grease; back in the skillet and added in the chicken and the
gravy.
I had the convection oven heating to 350 deg. and as soon as
it was hot I put the skillet in. This was at 6:17 so I figured I would check it
at 6:45 to see what the temp of the chicken was. I had figured it might have to
cook a little longer to get the thighs at 170 deg. IT. When I checked it it was
200 deg. IT; I was surprised since normally I would do chicken 45 minutes to 1
hour.
We had some toasted English muffins with it. The wife who
doesn’t normally like thighs said the chicken is pretty good. I mashed up my potatoes
and had gravy over. Note I went easy on the butter; but I had good gravy to sop
up with it!
My new GE Range
Ingredients
Country gravy made
Browning the chicken
Sauteing the onions
Potatoes and carrots added
All in then poured the gravy over
Done in my convection oven
My supper
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