Ever since we entered September, all I’ve wanted to do is lie in bed, wrapped up in a quilt with the breeze blowing through my open window, and read. Well, that and gorge on comfort foods (ahem, see that time I baked and ate way, way too many chocolate cookies).
My latest addition to my fall comfort food repertoire was these roasted chicken thighs. I baked the chicken with sliced red potatoes and made a 2-minute pan sauce with capers, lemon, parsley, and a few dots of butter. It ended up being exactly what I was looking for–minimal effort with big comfort food results and just the sort of thing I’d happily eat any night of the week.
In a continued effort to simplify my life, spend less money, and wash fewer dishes, I came up with this recipe for roasted chicken thighs and radishes. And, of course, I’m always on a mission to eat well. I’m happy to say, this chicken covers all of my needs.
When I was 20, I spent a semester in Florence, Italy. I arrived a fairly committed vegetarian but within a week or 2, there I was, debating the merits of Prosciutto di Parma versus Prosciutto di San Daniele at the market, working up the nerve to try a tripe sandwich, and being schooled on how to chop chicken livers with a mezzaluna to make the ubiquitous crostini toscani. Needless to say, it was an exciting time in my life.
Every home cook needs a soup like this in their arsenal. It’s the perfect thing to whip up when you feel a cold coming on, when the weather is frigid, or you’ve just got the blues and need to sit on the couch and slurp up some comfort.