I poached 4 chicken thighs (bone-in, skin-on) until the internal temperature on an instant thermometer registered 165 F. I removed the skin and bone and sliced the chicken. Trying to use some ingredients I had on hand, I toasted about a cup of walnuts and sliced 1/2 cup of dried plums (also known as prunes) and added these to the chicken.
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| Toasting the walnuts. |
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| The plums. |
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| The sliced chicken. |
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| Chicken with walnuts and dried plums. |
For the dressing, I used about 1/2 cup of sour cream, about 3 tablespoons of Duke's mayonnaise, several grinds of fresh pepper, 2 tablespoons of curry powder, and to thin the dressing I added a splash of balsamic vinegar. After tasting I added a bit more curry powder. As you can see, I really don't have a strict recipe for this because I didn't really measure most of the things but just added until I had the taste I wanted and the consistency I wanted.
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| Adding more curry powder to the dressing. |
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| Served on a bed of lettuce from my garden. |
I've been following Chef Mohr's Cooking Classes online, and I am becoming more willing to experiment and in some cases not follow a recipe but use what I have and develop my own recipe for a dish. I'm having fun!
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