I should have known better – I make enough bread to know about rise times. Either it slow ferment for like, 12-18 hours if not kneading, or do folds, rest 15 minutes, then do round 2 folds. I kinda want to try two versions of this – a no knead overnight fermentation and a 2 folds + rest version. Also, I should know to bloom the yeast/sugar/water for like 15 minutes before mixing in olive oil and flour. But sometimes you just gotta relearn some lessons. Taste was good, but it was dense and no air bubbles to speak of.
Absolutely yummo. Lol I had to use some UK/AUS slang for some reason - the honey mustard flavor is not cloyingly sweet (although I did use a little bit less honey than the recipe called for). I had to use what I had on hand, so instead of thighs I used a few chicken drummies, then pulled them from the pan and tossed in some par boiled green beans and threw it back in the oven for another 10 minutes and it was perfect. This was stupidly easy to make and I loved it!
People REALLY liked this one. It is super tasty and easy to make, but I would make just a few small changes. 1 - do 50/50 roasted and fresh. 1/2 can roasted chickpeas, 1/2 can fresh. 1 pound roasted broccoli and 1/2 pound or 1 head blanched broccoli just to lighten it up. Also there was more dressing than I needed, so I think the addition of some more broccoli should soak that right up. Just call me the fartmaxxer!
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