…and a Bonus
Isn’t that a beautiful dish?
Lovely to look at, easy to prepare and it tastes good. What more could one want?
I got it from The Wednesday Chef who got it from Bon Apitite’s 50th Anniversary Cookbook via the LA Times. The Wednesday Chef calls it Barbara Fairchild’s Spicy Roast Chicken.
I made it the day I read about it, couldn’t be easier.
Take cherry tomatoes, toss them with olive oil, crushed red pepper, garlic and rosemary. Put your bone-in chicken breasts in a shallow casserole dish, pour over the tomato mixture and bake.
That’s good. Yum.
Soup for Lunch
But the unexpected bonus came days later, when I asked myself the musical question, “What’s for lunch?”
I could open a can of soup. I thought I wanted soup, San Francisco had been going through a weeks long chilly spell and I needed the warmth of soup.
I scanned the refrigerator for leftovers and found the end of that bone-in chicken breast that had been braised with cherry tomatoes, including 4 or 5 tomatoes. Also found a little container of tatsoi leaves left over from the last congee and half of a red onion. Looked like the makings for soup.
I chopped the onion and put that on to melt in some olive oil. Meanwhile I diced a potato into a small dice, threw that in with the onions and gave it a stir. I poured in a can of chicken broth and while that was coming up to a boil, picked the chicken, not much meat on them bones.
Once the soup got to boiling, I threw in the chicken bits, tatsoi leaves and cherry tomatoes, added salt and pepper and a little hot sauce and simmered for about 5 minutes.
That’s good. Yum again.
As a kid, I loved scalloped potatoes, but drew the line at potatoes—or anything—au gratin. My brother and I called them potatoes hog rotten. In Ohio at the time, scalloped potatoes were made with milk. To make potatoes au gratin, cheese was added, usually orange cheese, probably Velveeta.
eats for one 