You’ll want to make them on repeat.
was coined, chicken thighs were on the menu.
Basque-Style Chicken With Peppers and Olives
“Such a great recipe!
Sally Vargas
We used poblano chilies, a brown onion and prosciutto instead of ham.
Also a splash of Pinot Grigio.”
Doing so makes the finished bird especially flavorful."
Sheryl Julian
Skin turned out perfectly crisp and saturated in flavor."
Naomi, Simply Recipes Reader
Chicken Gumbo with Andouille Sausage
“A gumbo hinges on its thickeners.
How dark you take the roux is your preference.
Cynthia Christensen / Simply Recipes
Most Louisiana gumbo I’ve had relies on a roux that’s almost the color of dark chocolate.”
The zest boosts the lemon flavor, while the juice provides the acid for the sauce.
Its also a zero-waste kitchen tip!"
Simply Recipes / Frank Tiu
Jalapenos vary in heat and sometimes you need more, sometimes less to get the desired heat level.
If you want to take it up a notch in heat, leave in more of the seeds."
It was AMAZING, and so easy.
Simply Recipes / Sally Vargas
I’ll be making this often."
If you like a more mild flavor, though, try it Nancy’s way!"
Topped with crumbled feta, parsley, and a squeeze of lemon."
Simply Recipes / Mihaela Kozaric Sebrek
Christina, Simply Recipes Reader
Simply Recipes / Coco Morante
Nick Evans / Simply Recipes
Alison Conklin
Elise Bauer
Elise Bauer
Simply Recipes / Alison Bickel
Elise Bauer
Elise Bauer
Coco Morante
Elise Bauer
