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Chicken Lovers

23 Mar

garlic that we grew in our P-Patch!

Purple potato ratio far outweighed the red. Purple Prejudice

Final Product: pre-oven

I recreated the delish’ chicken dish that I made a few weeks ago with an old friend. On date night, Matt and I decided to double the recipe (yay for leftovers). However, for some reason, the chicken wasn’t quite as succulent this time around. I have no idea why, because we recreated the recipe to a T (except for some magic seasoning called Alpine Dust).  The culprit may be the fact that we bought really cheap chicken. Impossibly cheap: we were impressed at the value per poundage. We remarked upon in while standing in line at the grocery store. It looked quite delicious in its happy yellow Styrofoam container! But I am convinced that it is the culprit. Even though I was under the assumption that all chickens are created equal, apparently that is not the case. Free range, large (but not genetically modified) breasted, happy chickens from now on.

Here’s the recipe again, for a lil’ reminder, and more specific measurements:

Lemon, Thyme, Wine and Everything Nice Chicken

Set oven to 425
3 Tb Butter
1C white table wine
2-3 potatoes
*Season and roast this, stirring every 10 minutes, for approx 25 minutes, then add:
2C Asparagus (2” pieces)
1 Lemon, sliced
2-3 cloves garlic, coarsely chopped
Chicken Breast medallions, seasoned (originally, the recipe called for 1 whole chicken, skin side up…would have to increase the asparagus portion as well to balance this out though)
5 sprigs fresh thyme

*Roast this at the same temperature for approximately 20 minutes until chicken is cooked through.

If you eat this as leftovers, the potatoes get even more delightfully flavorful with time…and I would believe that the chicken would too, if its genetically modified weirdness didn’t make it impermeable to all-things-delicious marinade…

moral of this story: don’t be cheap on chicken!

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Posted by on March 23, 2010 in Main Dishes

 

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