Tonight’s meal by Chef William Sr. was pan-roasted chicken thighs marinated in a white wine and lemon juice sauce and seasoned with a Peruvian-style rub. It was served with a side of delicious red beans and rice, and helping of canned succotash well buttered — these are the Obama years after all.
Chef William says the trick is to roast the chicken skin side down for at least two hours and to make a deep cut along the bone so the bird parts are completely cooked.
The dessert by Chef Margaret was a vanilla banana cream pie covered with walnuts.
The wine was a Mirassou chardonnay courtesy of the Pennsylvania Liquor Control Board. Yes it was perfect.