The Guardian Australia
·general
·56 minutes ago
Rachel Roddy combines three cookbooks for spring chicken thighs recipe
Food writer Rachel Roddy combines recipes from three cookbooks to create spring chicken thighs braised with spring onions, mint and peas. The dish pairs crisp-skinned pan-fried chicken thighs with softly braised vegetables, drawing inspiration from Arabella Boxer's 1964 "First Slice Your Cookbook" and Ada Boni's Italian classic. Roddy recommends bone-in thighs for tenderness and flavor.
Summary by Glance · The Guardian Australia
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