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Serves 2 generously

A CookTale

When it comes to parts, we’re partial. For us it’s
thighs every time. Last evening was our night, and the freezer, as always, held recently vacuum-packed packages. Two packages of four pieces amounted to a pound and a half, that would do it. Next was to keep the other ingredients to the few that would meld the flavors together. Turnips, Red Bell Pepper, Red Onion and Fennel were the delicious vegetable combination. The tasting proved once again that Thighs are us.


4 Chicken Thighs (bone-in, skin-on)
2 TB of EVOO
Kosher Salt & fresh Black Pepper
4 TB of Butter (divided)
1 pound of small Turnips (peeled & cut to a large dice)
1 Red Onion (cut to a large dice)
1 Red Bell Pepper (cut to a large dice)
3 Garlic cloves (smashed)
2 tsp of dried Thyme leaves (or 1 tsp of fresh)
1 tsp of Paprika
1/2 cup of Chicken Broth + 1 TB of Demi Glace Gold*
1/4 cup of fresh Parsley (chopped. optional)

* Available from Amazon through More than


1. Preheat the oven to 350 degrees F.

2. Cut the 4 Thighs into 8 pieces. With your hands, rub each piece with EVOO to keep them moist, & sprinkle very generously with Salt & Pepper. Set aside.

3. Melt 2 TB of the Butter in a large saute pan. Add the Garlic & Onions, 1 tsp of Salt & 1/2 tsp of Pepper. Saute over medium heat for about 10 minutes, until evenly browned and cooked through. Set aside.

4. In the same pan, melt the remaining 2 TB of Butter. Add the Red Peppers, Fennel, Thyme, Paprika, 1 tsp of Salt & 1/2 tsp of Pepper & saute over medium heat for about 5 minutes, until the edges of the Peppers begin to sear. Set aside.

5. Add a TB of EVOO & the Thighs. Saute, turning once until the skin has taken on color & the meat has tenderized, about 8 minutes in all. Return all the vegetables to the pan & heat through. Turn off the heat & cover the pan.

6. To a small saucepan add 1/2 cup of Chicken Broth, bring to a boil & add a TB of Veal Demi Glace.
Whisk to incorporate, & add to the Stew, & add the optional Parsley.

7. Time to plate.

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