Friday, April 29, 2011

Name This Sandwich

Note the new, condensed recipe format!

Cooking skills focus: Braising, Sautéing, balancing flavors

6 chicken legs
1 T cooking oil
1 yellow onion, diced
½ bu celery, peeled and cut ½ “ thick
½ head garlic, cloves peeled & sliced
1 # tomatoes, diced
3-4 T Urfa Biber
Salt and pepper
[brown the chicken well, then sauté the onions, celery, thyme and garlic in batches, then put in a deep dish, cover and braise at 375 for 1 hour. Pull the meat off the chicken in a separate bowl and add the chicken back to the roasted veggies.]

½ head red cabbage, cut bite-sized
½ bu chervil, chopped
2 T olive oil
1 lemon, juiced
1 T Urfa Biber
Salt and pepper
[combine with the chicken and other vegetables. Use as a filling for a sandwich or a wrap with cheese if you want.]

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