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@cavallimilliondeals:

cavallimillion
cavallimillion
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Sunday 26 October 2025 19:14:30 GMT
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Vinegar Chicken with Ricotta Mashed Potatoes • 6 bone-in, skin-on chicken thighs • 10–12 oz frozen pearl onions, thawed • 1 head garlic, peeled • 1/2 cup red wine vinegar • 1 1/4 cups chicken stock • 1 tbsp Dijon mustard • 1 tbsp whole-grain mustard • 1 tbsp honey • 3 tbsp cold salted butter, cubed • 4–5 sprigs fresh thyme, plus more to garnish • 1 tsp crushed red pepper 1. Preheat oven to 350°F. Pat chicken dry and season generously with salt. 2. Place chicken skin-side down in a cold oven-safe skillet. Turn heat to medium-low and cook 15–20 minutes until deeply golden and the skin releases easily. Flip, cook 2 minutes, then transfer to a plate. 3. Add onions and garlic to the skillet. Cook 2-3 minutes. 4. Add red wine vinegar, scraping up the browned bits. Cook 2–3 minutes, then stir in chicken stock, crushed red pepper, honey, thyme, salt, and pepper. 5. Return the chicken to the pan, on top of the onions and skin-side up, keeping the skin above the liquid. Bake uncovered for 40–50 minutes, until tender and cooked through. 6. Transfer chicken to a plate and remove thyme. Simmer sauce until slightly reduced. Lower heat and whisk in both mustards. 7. Turn off heat and swirl in cold butter until glossy. Adjust salt and pep and add fresh thyme leaves or a little more honey if needed. 8. Serve over ricotta mashed potatoes with plenty of pearl onions and sauce. Ricotta Mashed Potatoes • 4–5 Yukon gold potatoes, boiled and peeled • 1/2 cup ricotta • 2–3 tbsp milk • 4 tbsp salted butter • Salt and pepper Mash potatoes, then mix in ricotta, butter, and 2 tbsp milk. Add more milk as needed until creamy. Season with salt and pepper. #chicken #dinner #falldinner
Vinegar Chicken with Ricotta Mashed Potatoes • 6 bone-in, skin-on chicken thighs • 10–12 oz frozen pearl onions, thawed • 1 head garlic, peeled • 1/2 cup red wine vinegar • 1 1/4 cups chicken stock • 1 tbsp Dijon mustard • 1 tbsp whole-grain mustard • 1 tbsp honey • 3 tbsp cold salted butter, cubed • 4–5 sprigs fresh thyme, plus more to garnish • 1 tsp crushed red pepper 1. Preheat oven to 350°F. Pat chicken dry and season generously with salt. 2. Place chicken skin-side down in a cold oven-safe skillet. Turn heat to medium-low and cook 15–20 minutes until deeply golden and the skin releases easily. Flip, cook 2 minutes, then transfer to a plate. 3. Add onions and garlic to the skillet. Cook 2-3 minutes. 4. Add red wine vinegar, scraping up the browned bits. Cook 2–3 minutes, then stir in chicken stock, crushed red pepper, honey, thyme, salt, and pepper. 5. Return the chicken to the pan, on top of the onions and skin-side up, keeping the skin above the liquid. Bake uncovered for 40–50 minutes, until tender and cooked through. 6. Transfer chicken to a plate and remove thyme. Simmer sauce until slightly reduced. Lower heat and whisk in both mustards. 7. Turn off heat and swirl in cold butter until glossy. Adjust salt and pep and add fresh thyme leaves or a little more honey if needed. 8. Serve over ricotta mashed potatoes with plenty of pearl onions and sauce. Ricotta Mashed Potatoes • 4–5 Yukon gold potatoes, boiled and peeled • 1/2 cup ricotta • 2–3 tbsp milk • 4 tbsp salted butter • Salt and pepper Mash potatoes, then mix in ricotta, butter, and 2 tbsp milk. Add more milk as needed until creamy. Season with salt and pepper. #chicken #dinner #falldinner


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