After making that fantastic rib roast for Christmas, and spending three days prepping for a major meal and multiple desserts, it's hard to know where to go next. I need to eat to live and I should cook if I want to eat, but what?
I decided to start small and simple, using just what I had in the house. This is so basic, I don't need a recipe.
Brown 2 pounds of boneless, skinless chicken thighs on both sides in a little olive oil. You can use breasts if you prefer.
Remove from pan and saute` two large diced shallots until soft and add 3 cloves of minced garlic.
Bring to a boil, reduce to a simmer, and add chicken back to pan and cook another 10 minutes (more if you're using thicker pieces of chicken). Finish the sauce with a pat of butter if you're so inclined.
I got a bit more elaborate with the next meal because I used up all of my duck fat at Christmas and wanted to make more duck so I would have a supply of duck fat again.
I took a whole breast, scored the skin with a knife, and put it skin-side-down in a pan at a very low temperature for 20 minutes, pouring off rendered fat periodically and saving it.
Then it went 10 minutes in a 400 degree oven.
Meanwhile I caramelized an onion, then added some port wine (about a cup) and chopped dried figs (around 6). I let the figs soften up in this mixture and let it simmer and reduce down.
It all got whirled in the blender with some stock and a pinch each of cinnamon and powdered ginger.
Emily's Chocolate Rum Cake for dessert.