And to make it even easier, I had leftover vegetables that just had to be reheated. All from the farmer's market, I had golden beets, tiny new potatoes, and romesco.
The beets are pretty, aren't they?
And the romesco photos are here.
This is what went into the crockpot:
Chicken thighs (6)
2 cloves black garlic
1 lemon, quartered
1 pound of mushrooms, cleaned
Italian herb mix Salt and pepper, to taste
Verjus
First, I browned the thighs in a bit of olive oil (my crockpot has a browning setting) then added the black garlic and mushrooms and stirred it around. I squeezed the lemon on top, then tossed in the lemon quarters. I sprinkled on the herbs, salt, and pepper then added a few glugs the verjus to give it enough liquid to braise in.
I let it cook until the thighs were done, and served it with some tiny new potatoes from the farmer's market and a side of yellow beets that were left from the day before, also from the farmer's market.
I wasn't happy with the chicken photos, probably because I was more interested in eating than in taking pictures. But the beets were pretty, so that made up for it.
