For Phil Wood, head chef at Saltine in north London, cooking at home is "a bit of a busman's holiday". That said, good things can be found in an "easy chicken thigh situation. Start with a base of celery, onions and carrots, then make a roux and thicken it with tomato paste and stock," Wood says, plus a splash of Worcestershire sauce. "Add chicken thighs, brown them, then cover and stick in the oven for 40 minutes. Uncover and cook for another halfhour," then eat with hunks of bread.
Esta historia es de la edición February 16, 2024 de The Guardian Weekly.
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