Another lazy Saturday and nothing really on the agenda except that it's Walmart Day for me. I totally spaced out and forgot that I will be traveling on September 21. My calendar is so booked this week so I may have to work on my presentation this weekend.
Mario Batali was in the news (something about not paying rent for his John Dory restaurant?) -- Oh well, hope he'll get that straighten out soon!
Lunch is another simple Mario chicken dish - -Taste like an asian dish (chicken tinola) but instead of the ginger flavor in it, it's the mint factor that makes it different.
Mario B's version: Page 310
Maria B's version:
I let it simmer until the broth is reduced by a third of the original quantity.
flour for dredging
12 chicken thighs
salt and pepper
1 onion, diced
1/2 tsp saffron threads
1 cup olives (i used black pitted for this batch)
1 cup baby carrots
3 cups chicken stock
fresh mint leavesHERE'S HOW:
my husband was asking what i was looking at this morning on my computer and when i told him i was reading your recipe on chicken thighs with saffron, olives and mint, he yelled "stop" after i said chicken thighs and saffron. "I want that for dinner!" ooookay. We do love chicken thighs and saffron and this looks so simples and darn tasty! the added mint is intriguing....definitely bookmarking this! Love the slideshow!
Posted by: raquel of Cafe Nilson | 09/13/2009 at 07:54 AM
Hi Raquel!Thanks for dropping by - -yes - -super easy (considering I am clueless in the kitchen and I can create this). Be easy on the mint and add per your taste -- overall what can go wrong with saffron -- yum!
Posted by: DINING WITH BATALI | 09/13/2009 at 11:03 AM