Is a visit to a wine bar in Rome in lieu of dinner? or is it more of a lunch/late afternoon visit? Is the food served comparable to tapas in size and vibe? Is there a "best" time of day for a wine bar?
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.