One of my faithful readers complained. “Your recipes taste wonderful, but the
writing needs something. Can’t you add
some porn?”
Yes, my perverted friend, I can do that.
Chicken Thighs
The tall blond sitting next to me at cooking class, leaned
over and whispered, “I like the sound of chicken thighs.” It must be the way she said thighs that made
a shiver race up my spine, then turn around and race down, before making
several other stops on its way out of town.
She gave me a slow wink.
She must be six feet tall, lanky.
I was thinking nice breasts. Must have said it out loud. Mildred, our Chef Aujourd’hui said flatly,
“You can use breasts, but thighs are juicier.”
She had a point. The blond winked
again. Not sure if the blond meant
breasts or thighs. Either way, it would
be a tough choice. Maybe I can pick more
than one. The chicken wouldn’t mind.
“Peel and slice the onion,” Mildred said, but I was still
doing an enney-meany-mine-moe on the parts of the chicken I would most like to
fondle… I mean sauté.
The blond said, “I’m a few inches taller than you.” What did she mean? Did she just imply I’m a few inches short of
what she needs? She smiled and put a
hand on my knee. The knee was very happy
and began to celebrate right away and passed the news on to my reptile brain
which sent an urgent message to the sausage delivery boy.
“You’ll want to add butter and seasonings to the onions
while they cook. Don’t let them brown.”
Meanwhile, the sergeant major in charge of my artillery and the first knee to
get the news were still celebrating.
“Remove the sautéed onion,” said Mildred, which I did not
agree with. I was not in the mood to
pull anything out. Cookus interruptus was not in the plan.
“Put the chicken in the pan with a little oil and add a pat
of butter,” Mildred said.
“Thighs, “ said the blond, “Chicken thighs.” I put my hand on her knee.
“Tits,” I said, “Chicken tits.” I admit I was a little giddy. The blond
squeezed my knee. Mildred scowled. She’s not known for her humorous side,
wherever that is. I know I haven’t found
it.
“I crush my own tomatoes,” Mildred said. She looked at me and squeezed her fist when
she said it.
“I like olives,” said the blond, “the kind with nuts in
them.”
“You mean pits,” I said, but quickly changed my answer.
“I do a lot of cooking,” she said.
“What kind of cooking?” I asked, hoping to get an answer
that would please the Sergeant Major and the sausage delivery boy, whose chest
was now swelling with pride.
“Lots of stuff,” she said.
Lots of stuff would do the trick for me. Lots and lots of stuff. “Ever use Crisco?” I asked.
“I use it on my body to you know firm me up before I go out
naked to sunbathe.” Actually that’s not
what she said, but she did mention olive oil and I helped out her memory.
“Add the wine to the tomatoes and then you just let it
simmer for a couple of hours,” Mildred said.
“Sometimes I simmer,” the blond said, “And sometimes other
stuff.”
“Yeah,” I said, “I can imagine. Other stuff is great for long weekends. Crisco is too. I’m also a huge fan of simmering.”
The blond moved her palm up my leg to shake hands with the
sausage deliver boy. “Thighs,” she said.
Pollo Piero: Peter's Chicken
8-10 bone in, skinless chicken thighs
1 large red onion sliced thinly
1 Cup pitted, spicy olives
3-4 large fresh tomatoes, roughly chopped, or 1 28 oz can
whole tomatoes (I crush the tomatoes by hand)
1 Cup dry white wine
4 Tablespoons olive oil
1 Tablespoon butter (I use unsalted)
A spring of fresh rosemary really helps
Crushed red pepper to taste (I prefer this dish mild)
Salt and Pepper
Use a high sided pan , set the heat to medium, toss in some
olive oil and butter, add the sliced onions, along with a pinch of red pepper
and cook until translucent, about 7 minutes.
Set the onions aside.
Raise the heat. Add the chicken
and more olive oil. Turn the chicken as
needed to brown on all sides.
Lower the
heat, add the cooked onions, tomatoes, and wine. Cook for about ten minutes and add salt and
pepper to taste.
Cover and cook for 20 minutes. Uncover and cook 15 minutes more. The dish is done when the chicken is tender
to the bone..
Pressed for time?
Make it the day before and refrigerate.
Warm it up in the oven. Even
better!
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