Originally Posted by KCUnited:
On a similar note, after coming home from the hospital, the wife asked what I wanted for my first home cooked meal and my immediate response was tator tot casserole. We do it more TexMex style with chili powder, pablanos, salsa and sour cream. An au gratin version sounds amazing.
TexMex tater tot cassereole, I am intrigued. Sounds awesome. [Reply]
Originally Posted by lewdog:
Your food is always great looking but I've been loving eating chicken lately.
This fairly easy to make?
Very.
Season and flour dredge the chicken and brown 4-5 minutes per side and put on a plate.
In the oil, sweat a couple diced onions and a couple ribs of celery. Add some garlic and a couple T of flour for a minute. Add a couple cups of chicken stock. Add the chicken back in, cover, and simmer for 30-40 minutes till the chicken is 175 for dark, 155 for white.
Finish with a tablespoon of cider vinegar to brighten up the sauce and adjust seasonings. [Reply]
