We’ve been cooking together at home a lot lately. On tonight’s menu:
Red wine braised chicken with mashed potatoes, and salad
Hubby first seared the flour-dusted chicken legs until golden brown, then removed from the pan.
Next the veggies went in, then some red wine, canned tomatoes, then the chicken legs go back. Then we left it for about 1 hour on low heat (in the meantime we made mashed potatoes and salad).