I'm trying to make a lowish carb chicken dish. Here's what I'm thinking:
Ingredients
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Chicken thighs
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Napa cabbage
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Green beans
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Bacon
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Scallions
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Ranch seasoning or fresh herbs from my daughter's garden
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Vermouth (no regular wine right now, but could get some)
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plus normal pantry items
What I was thinking was browning the chicken with a little bacon fat, then maybe some sort of roast or braise that utilizes the veggies. I'm just not sure how best to combine everything. Should I brown, then deglaze with the vermouth and do the veggies, or should I just brown the skin and then do some sort of 1 pan finish? Any suggestions?
bon appetit
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