This is what one has for dinner when the intention is to have grilled chicken breasts and a salad but the temperature plunges, the wind comes up and it starts pouring rain.
INGREDIENTS
- 2 chicken breasts, boneless, skinless, cut into large pieces
- 2 medium potatoes, cut into bite-size pieces
- 2 tomatoes, peeled, chopped
- 2 shallots, peeled, quartered
- 4 green garlic, thickly sliced, including green tops (or use green onion)
- 1 tbs fresh tarragon, chopped (or 1 tsp dried)
- 1 tbs fresh marjoram, chopped (or 1 tsp dried)
- 1/4 tsp salt (I use celery salt
- 1 tsp paprika
- 3 tbs Marsala or dry sherry or white wine (or chicken stock)
- 1/2 cup (2oz, 60gr) shredded cheese
- 1 tbs olive oil
DIRECTIONS
- Toss potatoes with oil and salt.
- Put into a baking dish large enough to hold them in one layer, not crowded. Roast, 400F (200C) for 15 minutes.
- While potatoes roast, peel / chop / cut the rest of the ingredients.
- Remove potatoes from oven and add tomatoes, herbs, shallots, green garlic, Marsala. Stir well .
- Top with the chicken pieces. Sprinkle chicken with paprika.
- Return to oven and roast, 30 minutes, uncovered.
- Remove from oven, sprinkle with cheese and bake, 10 minutes longer.
- Remove and serve.
Now...if you'd like to watch a variation of this...
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