A brief blog this evening because after another busy multi-tasking day, I have mid-week weariness. 

Despite this I was determined to make a scrumptious dinner, something that would complement a big, steaming bowl of Buttered Parsley Rice which I was very much looking forward to eating. I did not feel the least bit motivated to deal with lots of finicky slicing and dicing, so I came up with an easy and aromatic recipe for plump chicken thighs. I had pulled these out of the fridge at the uninspiring hour of three o’clock this morning after feeding my littlest one, not entirely sure what to turn them into. 

This recipe is based on Sarah’s All Day Lamb that I have blogged and raved about previously. My Slow Cooked Tender Chicken is baked for 3.5 hours on 140 degrees in a heavy cast iron pot with a firmly fitting lid. This would be even tastier if the chicken thighs were on the bone. The Maryland cut of chicken would work well too and I’m going to trial this next time. I simply combined the following ingredients straight in the pot:

1 kg chunky chicken thighs
1 tin tomatoes
the juice of a lemon
1/2 cup of red wine
1/4 teaspoon ground cinnamon
1/4 teaspoon dried fennel seeds
sea salt and black pepper to taste
fresh fennel fronds to serve

Once the dish is cooked to the point where the chicken is falling apart, gently pull each piece into smaller pieces so that the juices are further absorbed. Sprinkle over the hand torn fresh fennel fronds.

We also enjoyed a Crisp Cabbage, Apple and Cos Salad dressed with equal parts of vino cotto and verjuice. I added a ripe, sweet Roma tomato, and a couple of cucumbers to the cos lettuce, purple cabbage and the thinly sliced Pink Lady Apple. Yum!


Oh and I flipped a few of these Banana Buttermilk Pancakes onto plates for my children to enjoy after school today. Just whiz up a very ripe banana in a blender, add your usual favourite pancake ingredients and you have a thick, fruity flavoured batter ready for frying and flipping and eating!