Blah to the blah to the blah.
Since work has been mind-consuming the past few weeks, I needed tonights meal to be quick, easy and filling. Comfort food was needed--stat.
Do you have a food vacuum sealer? No? Well you should. It's a well-rounded tool that not only keeps my food fresher, helps me buy in bulk, but it also does a bang-up-job on marinating. I tossed my chicken thighs into the bag, added the marinade this a.m. Ziped, vacuumed and let marinade all day long. By the time I got home, that little sucker had squeezed the yumminess into the thighs and all that was left for me was to grill and mash some taters.
I cheated by serving with stovetop. Don't judge me.
Marinade Ingredients:
1 stick unsalted butter, melted
1-2 tablespoons minced garlic, pressed and made into a paste
2 tablespoons lemon juice
1 zest of lemon
salt and pepper to taste
Chicken Directions:
Toss 4 boneless, skinless chicken thighs into a bag, toss mixed marinade into the bag, seal and let sit 8-10 hours. If you have a vacuum sealer, stick it in that--it'll infuse the meat!
Meal Ingredients:
4 Chicken Thighs, boneless, skinless that have sat in marinade
2 tbs. olive oil
2 potatoes, or a handful of small fingerlings, washed.
1 tbs salt
1 tsp minced garlic
2 tbs butter
Directions:
In a medium frying pan, bring olive oil to heat over medium heat. Add chicken and sear, turning occasionally. Reduce heat and cover, let simmer 20 minutes, turning occasionally.
Meanwhile, in a medium saucepan, bring about 2 quarts of water to boil. Add potatoes and sea salt. Cook until fork tender.
Remove potatoes from water and put through ricer. Add butter and garlic. I also sprinkled some sharp, grated cheddar cheese on it--because cheese makes everything better.
Serve!
Ya. Easy. Blog done. Retreat to sofa to veg-out. Or perhaps just hit the bed.
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