To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor
Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
1 lb. short tube pasta (such as paccheri or rigatoni)Kosher salt8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed1 oz
Add the chickenand thyme and cook until chicken is heated through. Season with salt and pepper. Stir in the broth and potatoes, scraping up any bits from the bottom of the pot
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