Thread: Cast iron?

Looks good. My wife has a dedicated rice cooker that does everything but eat it when done.
I like basmati rice now and then, but not the heavier strains.
I’d sooner reach for a spud, hehe.

Busted out the lodge Dutch oven for some Hunters Chicken, aka Chicken cacciatore.
From scratch and delicious over egg noodles.
Brown the thighs first, then build the sauce in the pot.

Egg noodles went in after everything rendered down and the bones are pulled out.

Served with Cesar salad and a sprinkle of Parmesan flakes on top.
Hearty and full of flavour, but not at all like spaghetti..
Cheers.

Mike that looks REALLY GOOD! I'm sure that the leaving the bones in really added to it.

Personally I don't prefer chicken breast--bone in or not. However I do really like chicken thighs and drumsticks and prefer them to be bone in. However I have been known to do smoked boneless chicken thighs.

With that said--I'd eat at your place anytime--

Used the above and very happy with the familiar flavor to the finished product.
Sometimes internet recipes yield unexpected results, but this one was just the way I remembered.
So completely flavorful and different. My lad extolled the success of the meal most emphatically, hehe.

Chicken cacciatore always reminds me of Bugs Bunny singing Atsa Mata for you"

"Eat a opp while its still a sizzla"

Just bone less chicken thighs is all I buy. Love it Fried.

There is no better way on earth to fry chicken than in a cast iron skillet IMHO.