Thaw a chicken thigh in the fridge – pat dry, bring to room temperature. Preheat oven to 350.
I try to look ahead when I’m cooking tonight’s dinner to do I need to thaw something for tomorrow. You are in the kitchen anyway. Yes, I have lots of recipes that go from freezer to fork, but planning ahead is always best.
Finely grate two Tablespoons of co-jack cheese. Peel and thinly slice a medium potato. Melt one Tablespoon butter in the baby cast iron pan, add in one tablespoon flour and cook out till blonde. Measure 1/4 cup milk. Whisk the milk into the roux.
Stir in the cheese until melty and gooey. Nestle the potato slices into the cheese sauce. Top with the chicken thigh skin side up, and sprinkle with some paprika.Cover with foil and bake 35 minutes, the last 10 uncovered. While the chicken is in the oven start on the side. Slice a few thick coins from zucchini and/or yellow summer squash. I like a few of each. And dice one good sized sweet mini-pepper .. or two small. Bit of oil in the pan – butter oil mix or bacon fat. Season with salt & pepper, some basil and Italian seasoning. Sauté until the coins start getting golden. Oooh golden coins! Uncover the chicken for the last 10-15 minutes so the skin can crisp. Crispy skin chicken thigh, cheesy potatoes, and seasoned summer squash with peppers. Actually one of my favorite side dishes are these seasoned zucchini coins.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
