On a Saturday afternoon, people like to run errands, laze around their homes, and generally relax on their day off.
Ky and I had different plans.
We had decided that since our dinner plans were a bust and we knew we had nothing else going on, we’d stay in, concocting this recipe that we found in last month’s Bon Appetit.
We thought we owed it to ourselves to try braising something serious.
Also, as an aside, I found this picture of our cooking team, and felt like it needed to be shared with all of you.
I seem to be screaming, and Ky seems to be outraged.
General antics, around this place.
Anyway, we knew it was time to get down to business.
So we followed our standard set of procedures when embarking on a new cooking project.
1. It’s important to have the correct playlist.
We would like to apologize for the explicit selections, but it’s not really our style to say we’re sorry. We figured that since we were cutting things up, it called for a touch of angry lyrics.
2. Aprons, all the time.
3. It’s important to learn new skills. So in this segment, Ky learned how to butcher a chicken. And I learned how to take a video on my camera. And how to sort of use iMovie. Please see below.
Pretty hysterical, right? If you’re actually interested in the technicalities about how that should have gone down, please check out the guide online here:
Please note that they had poultry shears.
We never have quite what we need, but we make do anyway.
Okay, onto the actual putting together of said chicken:
Then it was time to put our feet up with iced green tea and wait 1.5 hours to see what would happen.
It turned out, learning how to use iMovie and listening to more Mumford & Sons and smelling delicious smells was what happened.
Oh yeah, and then the chicken came out.
This was a really good, satisfying meal. It was comfort food, but we decided to keep the sides light because of the braising and the gravy, which could potentially make the chicken heavy.
We made a homemade vinaigrette, and topped it off with multigrain rolls, a vast nutritional improvement over our usual side of potatoes and loaf of bread slathered in butter.
The chicken slid off the bones, the gravy was light and wine-y, and the salad was a perfect idea.
Another success for our team!