Mmm... tonight's dinner creation: chicken breasts (skin on) dredged in flour, browned in butter. Then put in a slow cooker for 3 hours with bass pale ale, herbes de Provence, bay leaves, salt, and pepper. Then, finally baked in the oven for 20 minutes with zucchini with a side of saffron rice. Delicious, the skin was crispy, and the chicken was
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