It’s time for another installment of Dave’s Diner. Today on the menu we have Roasted Chicken Hippy Deliciousness.
The hippy part is simply because it contains Fennel and Leeks. I associate those with hippies. Not just those things. Lots of things. Like tie dyed shirts. But I digress, or we could be here all day.
- Chicken thighs
- Bacon grease (ya damn right!)
- Sage (probably dried)
- Salt and Pepper
Tools that will make it better:
Instructions to create delicious (yes, I am using delicious as a noun in this instance):
- Preheat oven to 350 degrees Fahrenheit
- Place dutch oven on stove top, set heat to medium/medium-low, add dollop of bacon grease to generously coat the bottom of the dutch oven
- After bacon grease has liquefied and coated the dutch oven, add the chicken thighs. (You may want to wait until the bacon grease is heated up enough to start sizzling the chicken when you add it.)
- Season the chicken with salt, pepper, and sage to taste. Bro tip: don’t be scurred, add liberally.
- After 5’ish minutes (P.S. there should be a very good/loud sizzle going on at this point, but don’t incinerate the chicken either, mkay?), flip it over and season the other side.
- Brown this side for 5’erish minutes too. Then flip the thighs back to their original starting positions. Turn off the burner. Remove chicken from dutch oven once sizzling has stopped.
- If you’ve done this right, your chicken should not have stuck to the dutch oven, and there should be a delicious conglomeration of bacon and chicken fat waiting to tantalize your taste buds upon completion.
- Wash and prepare your leeks and fennel (or if you’re really good, you’d have already been doing this simultaneously):
- Cut tops of leeks off and throw away
- Be sure to peel back the outer 1-3 layers and make sure all the dirt is gone
- Cut fennel stalks off of bulb and set aside
- Wash fennel
- Slice fancifully in a way that pleases your eyes