Saturday 15 August
We usually just roast our Saturday
chicken, but today we decided to make it into a one-skillet dish.
While Holt broke up the bird,
Barbara sautéed a big sliced onion and some of the tiny garlic cloves from her
garden, just smashed. Pushing them
aside, she browned the chicken pieces on both sides, and when they were golden,
added some chicken broth and an equal slosh of white wine, four chopped Yukon
gold potatoes, and a third of a batch of chopped parsley, rosemary, sage on
top, covered the pan, and let the steaming begin.
After 15 minutes, she flipped the
chicken, threw in a lot of purple and green beans from the garden and a second third
of herbs, and steamed for another 12 minutes, until the potatoes were breaking
up.
At that point, she scattered in the
last lot of chopped herbs, fork-smashed the potato pieces, and let it steam
open until the sauce was reduced and absorbed.
We ate the wings, thighs, and
drumsticks piled on top of the savory mess of vegetables, and left the other
pieces to be picked over for a future chicken salad. We love deliberate leftovers.
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