Philosophizing About Food With Francine: Tasty Chicken on a Budget

by Francine Black

I’ve been given to understand that beef costs more per pound than the hourly minimum wage rate. Having had to live under strained means in my past, I learned to hone my sale shopping skills quite keenly. 

Chicken thighs were on sale this week at the local grocery, so here we have six  thighs roasted in a nice compliment of herbs and vegetables. 

I particularly value a nice sauce composed of the meat and veggie juice, untouched by pasty flour. It may be thinner than “gravy”; however the flavor is explosive. 

Certain vegetable choices contain juices that contribute to our broth: tomatoes, mushrooms, spinach, lemony jarred artichoke hearts, and shallots. I suspect that chicken thighs are juicy too, so that flavor, in addition to our favorite fresh herbs, is really great. 

Give this a try, dear friends!  

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.  

This recipe from Bon Appetit is another way to use simple herbs to create delicious chicken. We make it often, and have learned it is best after an overnight marinade in your refrigerator.  Click here for the recipe.  

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