MST update: Since launching the My Simple Table blog, Instagram account & Facebook page last month, I am so super proud to say that I am slowly building a small audience! I am really grateful for your readership. This is by far my most favorite endeavor in life; just sticking to my passion and going for it. So I just wanted to preface today’s blog by saying THANK YOU. As always, please feel free to share my blog, Insta & FB page with anyone you think would enjoy and remember, I’m always looking for inspiration, I’ll try your tried and true’s too – so drop me a recipe anytime at email@example.com.
So my mom called me yesterday to tell me she was following a recipe Chicken Confit with Roasted Potatoes and Parsley Salad, featured in New York Times Magazine, Table for Two. My mouth was watering as she rattled off the ingredients, but I was driving and could not pull over to take copious notes, and then I panicked as my husbands’ call clicked in, phoning me from the market, asking me what I wanted to make this week for the blog (I do not cook voraciously 7 days a week, and he does the shopping, I just make the list). I clicked back and realized I was late for an appointment and forgot about it, until this morning, after my eye exam. Note to self, don’t go shopping after your eyes are dilated; I tried googling the recipe from my phone, but I couldn’t read it, so I took what I remembered and then embellished, a tad. For instance, she mentioned brine and I translated that to marinade, she said dark meat, I changed that to boneless chicken breast. And a bunch of steps in between. This savory chicken marinade & poach, served over a bed of sautéed spinach and boiled red potatoes was packed with flavor!
1 lemon (cute in 1/2, squeeze juice into pan, toss the rest in too!)
1/2 red onion (sliced)
1/2 white onion (sliced)
healthy spoonful of mustard
healthy spoonful of canned garlic
1 stalk celery (chopped up)
3 springs of Rosemary
1/2 cup Kalamata Olives (chopped)
1/2 cup sun-dried Tomatoes (chopped)
drizzle of honey
1 cup water
1 cup white wine
1/4 cup olive oil
salt & pepper
healthy sprinkle of Turmeric
healthy sprinkle of dried Thyme
3-4 boneless chicken breasts
Assemble everything into one pot (I use a Dutch Oven and I love it); cover and chill for a few hours and when you are ready, take pot out, let it adjust to room temperature (15 minutes). Bring the pot of goodies to a boil, turn heat down to simmer, cover and cook for 15-20 minutes. Check your chicken around 15 minutes (just take a piece out and cut in half; if it’s pink, it’s not done – if it’s white – it is); my rule of thumb with chicken and beef is to slightly undercook it, then let it set aside for about 5-10 minutes; it’ll be perfect. Remove chicken, slice up and top with parsley (if you have it).
1/4 cup heavy cream
salt & pepper
3 tablespoons flour
Take the marinade slash liquid stock, use a slated spoon and remove onions and rosemary. Then bring to slow boil, pour in about 1/4 cup heavy cream, whisk in a few tablespoons of flour, add salt & pepper and toss in some artichokes if you have some. Turn off heat.
I like to layer, it’s my thang. So spinach, potatoes, chicken & sauce. And DONE.
For those of you who enjoy and celebrate the big 2-14, HVD. And to those of you who don’t, go ahead and treat yourself some flowers every once in a while. I swear, it just makes you smile. Cheers!