Again, not terribly challenging. Take boneless skinless thighs, pan fry in butter at reasonably high temperature until cooked, and then add a few big glugs of Frank's:
Place on bun with a bit of lettuce (to get that "lettuce that sits under the wings" feel) and some Stilton (that you melted instead of softened, because you forgot to pay attention to it):
Plate with the now standard "salad and chips" sides:
The sauce was a bit mild for my taste, with minimal nose-running. The Stilton covered the blue cheese flavor well, but since the sauce wasn't super strong, the cheese kind of overwhelmed it. In any case, it worked reasonably well to cover the Buffalo chicken experience I was looking for.
No comments:
Post a Comment