Today I put five chicken thighs in an aluminum-lined pan, added several cubes of homemade barbecue sauce for chicken, half a small jar of sugar-free strawberry preserves, one bell pepper and one hot banana pepper, salt and pepper. I wrapped it up in the foil and cooked it until it looked good, about an hour. Then I removed the chunky bits and stirred in a half tsp. of low-carb thickener. It was really good. The barbecue sauce wasn't noticeably barbecue-flavored and neither was the strawberry preserves. But the gravy was very good.
I kind of had sweet and sour in mind but I think the only thing they had in common was the green pepper.
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