![dinner for a cold night: chicken thighs [mustard, honey, lemon, paprika, bacon drippings], red cabbage [carrot, onion, caraway, stout, bacon drippings], potatoes.
CHICKEN
In a metal or glass bowl, combine several heaping tablespoons of dijon mustard with the juice and zest of a lemon, a tablespoon or so of honey, a good drizzle of olive oil or bacon drippings (guess which one I used?), some paprika, and salt and pepper. Stir well, and then add four to six bone-in, skin-on chicken thighs to the bowl. Mix around with your hands until everything well-coated, then over and put in the refrigerator to marinade. I’d give it about an hour, but more or less won’t hurt you.
Preheat your oven to 375˚F. Remove the chicken thighs from their marinade (it’s good news if some marinade continues to cling to the chicken) and arrange them on a wire rack set in a sheet pan. Season both sided of each thigh with salt. Roast in the oven to an internal temperature of 165˚F.
CABBAGE
Crack a nice stout. Take a swig or two. Go ahead, it’s been a long day and you deserve it. There it is. Ahhhhhh. Okay, now down to work.
Coarsely grate a couple of large carrots and thinly slice half of a large red cabbage and two or three onions. In a very large pan with a lid, heat up some bacon drippings and olive oil. Add the onions to the pan, season with salt, and cook until tender, about 5 minutes. Add the cabbage, carrots, and some caraway seeds to the pan, season, and continue to cook until the vegetables have given up their rigidity and have collapsed into the pan.
Turn the heat all the way up, and add whatever’s left of the bottle of stout to the pan. (I used Bell’s Kalamazoo Stout.) Bring to a simmer and then lower the heat and cook, covered, until everything has gone soft, about 10 minutes. If there is too much liquid left in the pan, turn up the heat and boil it off a bit.](http://25.media.tumblr.com/c9jHxJwalj6x4beqWr4SaIfEo1_500.jpg)
dinner for a cold night: chicken thighs [mustard, honey, lemon, paprika, bacon drippings], red cabbage [carrot, onion, caraway, stout, bacon drippings], potatoes.
CHICKEN
- In a metal or glass bowl, combine several heaping tablespoons of dijon mustard with the juice and zest of a lemon, a tablespoon or so of honey, a good drizzle of olive oil or bacon drippings (guess which one I used?), some paprika, and salt and pepper. Stir well, and then add four to six bone-in, skin-on chicken thighs to the bowl. Mix around with your hands until everything well-coated, then over and put in the refrigerator to marinade. I’d give it about an hour, but more or less won’t hurt you.
- Preheat your oven to 375˚F. Remove the chicken thighs from their marinade (it’s good news if some marinade continues to cling to the chicken) and arrange them on a wire rack set in a sheet pan. Season both sided of each thigh with salt. Roast in the oven to an internal temperature of 165˚F.
CABBAGE
- Crack a nice stout. Take a swig or two. Go ahead, it’s been a long day and you deserve it. There it is. Ahhhhhh. Okay, now down to work.
- Coarsely grate a couple of large carrots and thinly slice half of a large red cabbage and two or three onions. In a very large pan with a lid, heat up some bacon drippings and olive oil. Add the onions to the pan, season with salt, and cook until tender, about 5 minutes. Add the cabbage, carrots, and some caraway seeds to the pan, season, and continue to cook until the vegetables have given up their rigidity and have collapsed into the pan.
- Turn the heat all the way up, and add whatever’s left of the bottle of stout to the pan. (I used Bell’s Kalamazoo Stout.) Bring to a simmer and then lower the heat and cook, covered, until everything has gone soft, about 10 minutes. If there is too much liquid left in the pan, turn up the heat and boil it off a bit.
