You can leave the skin on or off the thighs, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier, or indeed – at the other end of the spectrum – a whole chicken, portioned.
Mouthwateringly tender meat full of Mediterranean flavours, this classic, slow-cooked Greek stew will be a welcome addition to your summer meals. This recipe serves between 6-8 people and is well worth the wait. Continue reading “Beef Stifado”
This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin.
Don’t forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges – my grandmother always did that and gave everyone an equal amount.
This recipe is from Delia’s Complete How to Cook. Serves 4
