Can't cook, won't cook

Anonymous

Got:
Chicken Thighs

Making
Dauphinoise Potatoes

Wtf do I do with the chicken thighs which will work with the spuds? Ideally dairy free or have an easy dairy free version (he's getting mash).

Veg selection?

Ride hard

This might not work with dauphinoise potatoes – well, actually it definitely won’t because of the clash of cuisines – but how about making a dead easy terraki sauce?

Pre cook your chicken in the oven, then put in a pan that already has a 4/5 tbps of soy sauce, some freshly chopped ginger and chillies and golden syrup. Simmer gently while stirring to coat the chicken until the sauce starts to thicken and get all gooey. Works great with salmon too.

You could also try honey and mustard sauce which is just as easy to make with, errr, honey and mustard

sungod

breadcrumb the chicken, deep fry it

for veg, mixed salad with oil+vinegar+seasoning

rhext

Fry skin-side down over a medium heat for 5 minutes until browned, turn over and season well. Transfer to a medium oven for 15-20 minutes to finish cooking. Could also roast in a medium oven, skin-side up for 40 minutes, basting half-way through. If you happen to have a bottle of wine open then, when the chicken is finished cooking, take any excess fat out of the pan with a spoon, chuck in a glass of wine and reduce by about 3/4s: you won't need any sauce to go with your dauphinoise, but then you''ll still have some to go with the mash. Simple steamed green veg or wilted spinach would work well with that.

sadlybiggins

If you want a really easy option, just roast the chicken thighs and serve with (e.g.) steamed/boiled broccoli and carrots. Just don't follow my nan's recipe of putting the veg on in early January

Anonymous

Hmm. The teriyaki looks good but I am desperate for dauphinoise.

rhext - that looks good. Annoyingly they are boned and skinned, so may not be an option, but still pretty good, esp with the red wine.

Thanks all.

sadlybiggins

If boned and skinned, I'd go for a casserole. Chop into pieces, dredge in seasoned flour, put in an oven-proof dish with sliced onion, garlic, S&P, some herbs, wine and chicken stock and let the oven do the work

Anonymous

Great shout. Thanks

RideOnTime

coriordan wrote:

Got:
Chicken Thighs

Making
Dauphinoise Potatoes

Wtf do I do with the chicken thighs which will work with the spuds? Ideally dairy free or have an easy dairy free version (he's getting mash).

Veg selection?

Not keen on Dauphinoise Potatoes.

Just sayin...

Anonymous

NFI'd mate so no bother

team47b

coriordan wrote:

NFI'd mate so no bother

I bet he's bovvered

FatTed

I can't cook, but don't those Dauphinoise Potatoes have milk in them?

team47b

...and or double cream

Anonymous

Hence the "he's having mash part"