Last night I was making mushroom chicken and roasted red potatoes. I tossed the potato quarters in a tablespoon of olive oil and some salt, pepper, and paprika, and put them in the oven while I mixed up the sauce for the chicken. I was just measuring out the balsamic vinegar when out of nowhere I heard an explosion!
I was so startled that my arm inadvertently swung upwards, sending a glorious arc of balsamic vinegar flying all over my kitchen. What in the world?
I checked the oven and found that the rimmed baking sheet (more like a jelly roll pan, I guess) had popped and twisted, much like you might twist an ice cube tray to get the ice cubes out. Of course, olive oil and seasonings and potato bits were all over the oven, and I was concerned that a conflagration would ensue so I turned the stove off. I left the pan of half cooked potatoes in there to think about what it had done. Oddly, after I eventually summoned enough courage to take the pan out of the oven, the pan went back to its normal shape. I cooked the potatoes the rest of the way in the microwave just to be safe though, and scrubbed out the oven this morning to remove any oil residue. Oh, and I also had to clean balsamic vinegar out of every imaginable crevice of the kitchen. What a pain!
BUT all was not lost, because the chicken recipe turned out really stellar. I got the recipe from a card that came in some junk mail. I already threw the junk mail out so I don’t know from whence it came, and actually I changed so much about the recipe that I might as well just type it out anyway. That is why I could never be a recipe tester like Alicia, I never really follow the recipe exactly, which is sometimes good and sometimes not good. And sometimes double-plus-un-good, but that is another post. This one concerns a double-plus-good outcome, and for that the whole family shouts huzzah!
As you may know, all of our chicken these days comes from whole birds, because that is how we bought the year’s supply of chicken from a farm. I roasted a chicken, cooled it in the fridge for a while, and then pulled all the chicken off, using some for last night’s dinner and saving the rest for other recipes.
That having been accomplished, I sliced up a package of mushrooms and an onion, and sauteed them together in a skillet with a little olive oil. Meanwhile, in a bowl, I whisked 4 tablespoons of flour into 1.5 cups chicken broth, then added 2 tablespoons of lemon juice, 2 tablespoons of balsamic vinegar, 1.5 teaspoons of salt, and .25 teaspoons of pepper and mixed it all up. After the mushrooms and onions were sauteed, I added in the chicken bits and then the broth mixture, and cooked it on medium low until it reduced to a thick dish of saucy-chickeny goodness. We also had broccoli. Josh really liked the meal and declared the recipe to be a keeper. Good thing we liked it because there are lots of leftovers!