Monday, September 26, 2016

Mediterranean Roasted Chicken

 I started by cooking a couple of strips of Bacon for breakfast and then used the fat to start the cooking of the Chicken Thighs (skin on and bone in)
 Next I gathered the veggies with an eye to aromatics.  1) Olive Oil, 2) Parsley, 3) Carrots, 4) Onions, 5) Celery, 6) Baby Portobello Mushrooms, 7) Dried Apricots, 8) Mediterranean Olives, and 9) Capers
 Assemble in skillet with some Chicken Stock, too.  Season with: minced with Garlic, Oregano, Thyme, Rosemary, Salt and Pepper.  Cover and slow roast on stovetop (2-3 hours)
Served with couscous prepared with diced Zucchini and Broccoli.

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