Cooking with red wine can elevate a simple meal into something truly special. Even if you are improvising with what you have on hand, you can create a restaurant-quality meal. By following the wisdom of past generations and utilizing your own kitchen pantry, you can create a hearty, cannabis-forward dish that hits the spot. This edibles recipe is perfect for those who want a complete, savory meal that provides long-lasting comfort. By following these Stoner Strategies, you will master the art of the perfect roast.
Recipe Essentials
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Prep Time: 10 minutes
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Cook Time: 1 hour
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Serves: 4
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Skill Level: Easy
Ingredients
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2 cups Carrots, cleaned, skinned, and roughly cut into bite-sized pieces
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4 Chicken thighs
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2 tbsp Salt (divided)
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1 tbsp Ground black pepper (divided)
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1 cup Red wine
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1/4 cup Cannabutter, melted
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2 tbsp Garlic powder
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1 tbsp Onion powder
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1 tbsp Crushed red pepper
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4 Fresh basil leaves
Step-by-Step Directions
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Prep Carrots: In a medium pot, fill halfway with water, add a pinch of salt, and bring to a boil. Add the carrots and return to a boil. Cover and cook for about 8 minutes or until the carrots are tender but still firm. Strain, rinse with cold water, and set aside.
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Season: Season the chicken thighs with half of the salt and pepper.
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Sear: In a large pan over high heat, add oil. Just before the oil begins to smoke, add the chicken thighs skin-side down. Cook for about 10 minutes or until golden brown. Flip the chicken thighs and cook for an additional 8 minutes until a nice sear is achieved.
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Assemble: Place the chicken thighs skin-side up on a baking pan and add the carrots in between them. Pour the red wine into the pan.
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Combine: Drizzle the chicken and carrots with the melted cannabutter. Season with the remaining salt and pepper. Sprinkle the chicken thighs with the garlic powder, onion powder, and crushed red pepper. Top each chicken thigh with a fresh basil leaf.
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Roast: Bake for 1 hour or until a thermometer inserted into the thickest part of the chicken reads 165°F (75°C) and the carrots are tender when pierced with a fork. Baste the chicken and carrots with the pan juices every 20 minutes.
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Rest & Serve: Remove from the oven and allow the dish to rest for 10 minutes. Plate the chicken thighs and use a slotted spoon to scoop out the carrots. Drizzle the flavorful pan drippings over the chicken and serve your cannabis edibles immediately.
Pro-Tips for Success
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The Stoner Strategies Secret: Don't let those pan drippings go to waste! Once you have finished serving, save the drippings to create a rich red wine chicken gravy, or stir them into white rice for a flavorful side dish for your next meal.
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Consistency in Flavor: Basting every 20 minutes is vital for this edibles recipe. It ensures that the cannabis-rich butter and red wine reduce into a concentrated, savory glaze that coats the vegetables and meat.
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Storage: This dish keeps well in the refrigerator for up to 3 days. To reheat, use an oven or toaster oven rather than a microwave to maintain the crispy texture of the chicken skin in your cannabis edibles.
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