"Phred" > wrote in message
...
> In article >, Stan Horwitz
> wrote:
> >In article >,
> > "kilikini" > wrote:
> >
>> >
> >I have no idea what "different" means to you. One of my favorite ways to
> >cook chicken thighs is to sear them in a hot skillet with a bit of olive
> >oil until the thighs begin to turn golden brown. Then I pour in enough
> >tomato sauce to cover the chicken thighs, put some sauted mushrooms,
> >stewed tomatoes, sliced onions, and green peppers in with the chicken,
>
> Yeah, great idea Stan! Except the OP said she doesn't have any
> friggin' *veggies*.
>

LOL, true story! I don't even have onions! This is a bleak week for us,
food-wise. We're really short on funds.

> >cover the pan and gently simmer for ten minutes. Turn the chicken pieces
> >over and stir the vegetables around in the sauce. Cover the pan again
> >and simmer for fifteen minutes or until the meat is nice and soft when
> >you poke one of the thighs with a fork. This goes great over pasta or
> >with steamed rice and a green salad.
>
> She doesn't have any bloody pasta or rice either. Gawd, she doesn't
> even have white sugar -- even during the Great Depression the
> poverty-stricken Poms kept up their white sugar with tea and milk!
>

Nope, no pasta or rice. I have a small chunk of brown sugar left; that's
it.

> Think I would just grill the chook and make up a thick "sauce" with
> some of the other stuff (forget the bloody tofu) to dress it with near
> the end of cooking -- then I'd sue the ******* who stole the skin and
> use the loot to buy something to eat with the chook.
>
> Cheers, Phred.
>

I'm thinking of just broiling (grilling to you Brits) the chicken in some
sort of an Asian style marinade. It's all I can do. Thanks!

kili