There’s nothing quite like crispy fried local organic chicken thighs with skin so flavorful and meat so juicy…it’s unlike any chicken you’ve ever tasted. That’s what we made tonight, from a new recipe in the June issue of Bon Appétit, and it was AWESOME accompanied with roasted new potatoes and mushrooms and chard sautéed with carrots and onions. And for a snack I made bruschetta with Cherokee Purple tomatoes from the garden and pesto I made with our basil. Such treats!
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There’s nothing quite like crispy fried local organic chicken thighs with skin so flavorful and meat so juicy…it’s unlike any chicken you’ve ever tasted. That’s what we made tonight, from a new recipe in the June issue of Bon Appétit, and it was AWESOME accompanied with roasted new potatoes and mushrooms and chard sautéed with carrots and onions. And for a snack I made bruschetta with Cherokee Purple tomatoes from the garden and pesto I made with our basil.

Such treats!

Source: foodculturalist

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