The Way of the Cook

We picked entirely too many veggies from our friends garden on Sunday. I wanted a quick fix dinner tonight so I cut up a small chicken and shoved salt, pepper and fennel fronds under the skin. I then put it all under the broiler, flipping when the skin was golden and removing when the temp reached 160. While the chicken was busy in the tanning bed I cut up couple stalks of broccoli and threw it in my cast iron skillet for about 10 minutes on medium heat, stirring when my cooking sense said I needed to (it smelt like it was about to burn). So in about 20 minutes we had an excellent dinner! The fennel was quite good as a seasoning for the chicken. Margaret commented on how well the black pepper and fennel worked together. I topped it off with a nice Sunshine Wheat beer from New Belgium. I look forward to the leftover chicken for lunch!