Hey yall hounds,
Here's a culinary poser. Maybe it will even be answered before I get home to cook :)
In my larder I have:Preserved lemons
Frozen boneless/skinless chicken thighs
A bottle of la trappe belgian beer
I am thnking of browning the garlic-n-onions along with fresh crumbled herbs, and then adding thin strips of the frozen chix. Once brown, would add the beer and thicken the whole lot up to make a sauce. The rest of the beer would not go to waste :)
Anyone have any suggestions/input?