Winner, winner, chicken dinner

February 21, 2013


Since I had a couple of extra chicken thighs left from my chicken cacciatore last night, as well as some mushrooms, I decided to make chicken au champagne with the leftovers. Chicken thighs were an awesome stand-in for the usual chicken breast (and a bit smaller). Instead of doing the brown rice pilaf I generally do, I opted for wild rice with brussels sprouts, using olive oil instead of the duck fat called for in the recipe. The result? So, so good, and so easy. I see more of this and less of eating out in my near future.

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