Fancy organic chicken butterflied and cooked on the grill sandwiched between two cast iron skillets with herbs de Provence—sort of a riff on “chicken cooked under a brick”. It was beautiful...and yummy.
The rendered chicken fat was then deglazed and distributed between the two pans so I could cook the chard+leeks from the veg box and the lightly floured model mushrooms from the farmer’s market.
I sliced up some leftover olive sourdough, made a green salad, and served it all up with a bottle of rose. Instant backyard vacation.
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