Lemons, lemons, lemons - I have so many stink’in lemons I’m starting to feel like the old woman who lived in a shoe. I have so many lemons I don’t know what to do. It’s making crazy! The number of Mondays in a row have I spent processing lemons I can’t even recall. Weather preserving them or making Limoncello which I consume or allow a few lucky souls to sample, I’m growing quite tired of looking at the darn things. Yet I never tire of tasting these little jewels nor looking for different ways to utilize them in my cuisines.
A perfect example is Lemon Risotto. Since I happened to have a bag of Congaree and Penn’s Middlins stashed in my pantry I knew something delicious was on the horizon. The big question though was what to serve with the rice, so hi ho, hi ho it was off to the grocery store I go (or went). And what inspired me at the store was chicken thighs which caught my eye (good rhyme huh?). After a little pondering it struck me that a nice stew would really pair well with my risotto hankering. I was now left with the next nagging question: what type of chicken stew would be appropriate for my particular culinary mood?