A Bay Leaf Chicken to Prepare You for Fall
A glut of end-of-season fresh bay leaves inspires an easy weeknight chicken recipe.
'Herbs flourish under adverse conditions.
I was told this once by an organic farmer, and have seen the proof. No matter how many 95-degree days I forget to water them, no many how many frigid winters I neglect to bring them inside, the herbs on my deck seem to survive, growing green in spite of my brown thumb.
This year, it’s the fresh, fragrant bay leaves that have done especially well — which presents me with an unusual predicament: What do I do with a glut of them?
Most recipes calling for bay leaves require one or two. I have dozens at my disposal.
One answer is to use lots of them in a marinade for boneless, skinless chicken thighs. The dense, dark meat can take the deeply herbal flavor, gaining complexity from the piney fragrance of the leaves.'>>>
https://www.nytimes.com/2018/09/07/dining/bay-leaf-chicken-recipe.html?
Bay Leaf Chicken With Orange Parsley Salad
https://cooking.nytimes.com/recipes/1019535-bay-leaf-chicken-with-orange-parsley-salad
