We had the other half of the mushroom risotto I made the other night. (Mom said it tasted better tonight, which was probably because I loosened it up more and added a tiny bit more cheese and truffle salt.)
And when chicken is good, it’s really really good and you want more immediately! So another round of pan-roasted chicken thighs.
This time I used a marinade I love from an old chowhound COTM, Simple Victories. (The dish is called Indecision Chicken, and the marinade has garlic, mustard, vinegar, and a few herbs - I used rosemary and thyme instead of parsley and sage, but always tastes like so much more than the scant ingredients.) Made a pan sauce from the juices and fat that was also delicious.
ETA: I also finally made the fennel and citrus I’ve been craving for ages – citrus was mosambi / sweet lime (because I have a lot of those at the moment and only 2 oranges). First time trying it for mom and sis, who I think might have liked it almost as much as I do! But the fennel bulbs here are tiny, so there wasn’t that much to go around. Will make again.
