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| Spaghettini with Walk-Away Chicken sauce |
This wonderful dish is made by slathering a whole small (preferably D'Artagnan organic) chicken with a mixture of mustard, olive oil, lemon juice, salt, pepper and dried thyme and rosemary (although I have recently been substituting tarragon), then roasting it on a bed of quartered potatoes and red onions. That's it: put it in a 425 oven for an hour and a quarter and walk away. A simple but deliciously savory sauce is made by deglazing the pan with lemon juice and chicken stock.
Since the two of us don't eat a whole chicken, we have copious leftovers. The other night I shredded and chopped the unused portion of the chicken, onion, potatoes and remaining sauce, reheated it all in a medium microwave and used it as a sauce for spaghettini. Sprinkled with grated parmesan and garnished with fresh tarragon leaves, this was a wonderful dish. Definitely to be repeated for Joan the day after our next roast chicken.
Cooking for two results in a lot of leftovers, which I love repurposing, generally for lunch. Creative, thrifty and generally more nutritious than what I would find elsewhere.
Bobby Jay
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