My relationship with the cookbook collection is quite emotional: sometimes it annoys me as too redundant but on other days i find myself immersed in one book or the other fascinated by insights or applicable inventiveness. Yesterday it was The Red Cat that inspired me yet again.
I posted about Bradley’s incomparable pan roasted boneless chicken before but tonight i just went with thigh pieces instead trying to save some time – but in reality it’s probably not possible to find prepared skin on boneless chicken parts and it’s a nuisance to DIY (feels like almost the same effort as deboning a chicken half). generously salted and peppered thighs were cooked perfectly – 5mins in a hot pan stovetop, then flipped and finished for 10mins in 450F oven. Rested loosely covered for 10mins more while i was making broiled mushrooms – one more hit from Red Cat.
Whole white mushrooms are tossed with chopped anchovies, sliced garlic and olive oil and broiled for about 10mins until dry (shake the pan once or twice). Sprinkled with parsley and some good olive oil before serving.