In recent times I've really come around to the idea of slow cooking. It seems you can throw anything into a pot, jam it in the oven for an hour or two (or six) and it's delicious. Tonight, into a pot, I threw some fried off chicken thighs, onion, garlic, chorizo, rosemary, sage, stock and passata. After over an hour I added some kalamata olives and put some green beans on to steam.
I'm not going to be modest about this one. It was good. When I took it out of the oven the smell took me back to enjoying a glass of wine on the Mediterranean coast.....an experience I've never even had.
Meanwhile, I hope G likes green beans because we've got about half a kilo of them in our fridge so there's going to be plenty of them in our near future.
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Fork tender chicken in a rich, savoury sauce with a side of nicely cooked green beans - what could be better on a cold Winter's night?
It's still Summer, and pretty hot, but it only slightly less perfect as a result.
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