Monday, July 25, 2022

Come On and Let Me Taste Your Stuff

A Quick Stove-top Chicken and Peppers in Spicy Tomato Sauce
In the largest flat pan, I browned chicken thighs, set aside, then cooked my peppers, cherry tomatoes, garlic and onions in the pan juices along with some flour.  When almost cooked, I added a heaping tablespoon of tomato paste and worked that in until deepened in color before adding chicken broth, stirring until all the fond was incorporated from the bottom of the pan.  The chicken went back in on top, covered and simmered for about 40 minutes. I used up my leftover corn meal from the day before to sop up some of the sauce.  
Cooks get more foreplay with their meals because we see the beginnings, the vibrant pure starts and colors to the vegetables.  We hear the chicken skin getting crisp, smell the garlic release it's aroma.  Seeing the little tomatoes bright and perky before surrendering and combining with the rest of the dish gives a personal connection.  It's all a huge part of the final eat that I treasure. 

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