A favorite recipe

Here’s a change of pace. Enough of the writing stuff for moment. Instead I’d like to share a recipe I made for a dinner party of twelve last night. The event was scheduled to take place in our house but since we’re still not living there since our water damage, our dear friends offered their beautiful home and their always gorgeous table settings and flower arrangements. That left my husband and I, who were still considered the hosts, to organize the dinner. As hosts we were responsible for the main course, side dish, wines, and other libations. I was also responsible to give cooking assignments to the other couples who brought delicious appetizers, salad, and dessert.

Imagine chicken thighs instead of turkey. The smiles and laughs at our table were similar to those at Rockwell’s dinner party.

However, cooking my dishes in two strange kitchens was a challenge. I did some prep work in our temporary home’s kitchen, which lacked some essential equipment – measuring spoons and cups and a citrus squeezer. While I was out shopping for the needed ingredients for my recipes I bought those items too, knowing full well that once I’m back home and my kitchen supplies come out of storage I’ll have duplicates. That’s okay. some of my stuff is pretty old.

I finished the prep and cooked the recipe at our friend’s home. They have a great oven, but I had no experience with it when I walked in. Luckily, with all the other supplies I needed on hand, it all worked out, and the main dish – chicken thighs (accompanied by roasted potatoes) – turned out perfectly and got lots of kudos and requests for the recipe.

Here’s the recipe. I doubled it for the dinner last night.


3 cups chicken stock, homemade or store-bought organic chicken broth
12 chicken thighs washed and dried
1/3 cup Dijon mustard
1/4 cup fresh lemon juice
1/3 cup low-sodium soy sauce
2 tablespoons olive oil
2 tablespoons fines herbs
1 teaspoon fennel seeds
Kosher salt
cracked pepper
2 sprigs fresh thyme
1 sprig rosemary

Pre-heat the oven to 350 F.

Place chicken thighs in a baking dish.

Combine Dijon mustard, lemon juice, soy sauce, and olive oil, and pour over the chicken. Turn the thighs to coat evenly.

Sprinkle on the fines herbs and the fennel seeds; then sprinkle on several pinches of kosher salt and plenty of cracked pepper. Lay the thyme and rosemary on top of chicken.

Cover with aluminum foil, and roast for 45 minutes. Remove the foil and baste with a bulb baster. Add 2 cups of chicken stock and stir to turn up any of the bits that have formed at the bottom of the roasting pan.

Continue to roast without the foil for 60 minutes more, basting every 15 minutes to keep the chicken super moist. The thighs will turn a beautiful caramel color. If you find that the bottom of the roasting pan is dry, add the rest of the chicken stock.

Wish I had taken some photos last night so I didn’t have to show you a turkey.

No matter. It’s all good.



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