Chicken and sweet potato stew, from Melissa Clark via the NYT. I have made this a few times before; I followed the recipe pretty closely, using most of a cut-up whole chicken. We served it with basmati rice and while I was probably the biggest fan, everyone ate it willing enough. I think this is also the night I made pudding chomeur, from SK. I have made a different version of this excellent maple biscuit thingie before; the only change I made was to do the whole thing in one pan instead of individual ramekins. Rich & sweet. Jason and I ate way too much of it.
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