Saturday Beefcake, A Tasty Modified Recipe

Flour, one quarter cup
Kosher Salt, to taste and Freshly Ground Black Pepper
Thyme, dried, one teaspoon
Extra Virgin Olive Oil
Chicken Thighs, eight
Turkey Bacon, four strips
Onion, medium, diced
Red Bell Pepper, diced
Fennel, fresh, diced, half cup
Garlic, minced, one tablespoon
Currants, three tablespoons
Curry Powder, two tablespoons
Tomatoes, canned, imported, chopped, twenty eight ounces
Chopped nuts, Pine or Slivered Almond, two tablespoons
Oven, pre-heated 325F
Whole Grain Rice, cooked




This recipe, as are the accompanying photos, was stolen. It was taken from last week's New York Times, but it was modified to make it somewhat healthier.




1. Combine the flour, salt, pepper and thyme in a bowl
2. Heat the olive oil in a large skillet.
3. Dredge the thighs int he flour mixture. Fry it in batches in the olive oil until browned on all sides.
4. Transfer the chicken to a plate.
5. Return the skillet to medium heat, fry the bacon until crispy and crumble, remove and set aside.
6. Add the onion, fennel, pepper and garlic, curry powder and a tablespoon of the currants to the skillet where they will be sauteed until soft and fragrant.
7. Stir in the tomatoes , bring to boil then simmer for about ten minutes. Salt. Pepper.
8. Spread one cup of the sauce on the bottom of a casserole where you can arrange the chicken on top in one layer. Pour the remaining sauce over the chicken.
9. Cover tightly and bake for 35 minutes.
10. Remove cover and bake for fifteen minutes more.
11. Top with the bacon, remaining currants and nuts. Serve with the rice.




As far as the fellows are concerned among them are Mr. Youngquest again as well as Mark Dalton. You could do worse for luncheon fare.