Cooking
Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday dinner.
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Good morning. On some weekend mornings this time of year, when the breeze is coming out of the west to knife through your topcoat, and even an unoccluded sun can’t promise warmth, I’ll use geography to my advantage and drive over the Verrazzano-Narrows Bridge to Staten Island, then arrange myself in the lee of the Alice Austen House in Rosedale, out of the wind.
It’s a good place to consider the majesty of the New York City skyline, and the sheer, amazing grace of New York Harbor, with its giant tankers and container ships swinging at anchor. There’s a rare urban peace to the setting, which also makes it a good place to think.
For me, on a Sunday, those thoughts soon turn to dinner. (You, too?) I walk the grounds and wonder: gravy for pasta, pork chops with lemon-caper sauce, stew chicken, mushrooms on toast?
Today I’m thinking — the idea popping up as suddenly as a daffodil — Mark Bittman’s chicken cobbler (above), a kind of easy potpie. Mark doesn’t use much chicken in the dish — only two boneless chicken thighs, to complement a lot of vegetables. I might add a couple more to mine, with a splash of cream to augment the buttermilk he uses for the sauce. I’m reckless that way.
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Chicken Cobbler
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