Tag Archives: Chicken

2017 Cookery Project — Chicken Salad with Greens, Roasted Potatoes, and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

The recipe for this meal of Chicken Salad with Greens, Roasted Potatoes, and Shallots comes from an old issue of Bon Appétit. I couldn’t find the recipe online, so there’s no link with this one. Sorry.

Putting it all together was a three-step process: prepping the vegetables, prepping the chicken, and prepping the vinaigrette.

For the vegetables, I peeled a couple of russet potatoes and cut them into bite-size cubes, sliced the shallots, put them on a baking dish, doused them with olive oil, and roasted them for half an hour. The chicken was dredged in flour and then pan-fried. The shallot and mustard vinaigrette included balsamic vinegar, olive oil, and fresh chopped thyme.

When everything was ready, I plated it on a bed of watercress, and served it hot.

The chicken and vegetables would have been good on their own, but the shallot and mustard vinaigrette was what put the dish over the top.


My rating. The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

2017 Cookery Project — “Tzimmes” Chicken with Apricots, Prunes, and Carrots

“Tzimmes” Chicken with Apricots, Prunes, and Carrots

“Tzimmes” Chicken with Apricots, Prunes, and Carrots

Epicurious had an interesting-looking recipe for Tzimmes, a traditional stew served at Passover meals, when it’s customary to eat honey-flavored dishes. I decided to give it a try.

The defining elements of tzimmes, besides the honey, are carrots and dried fruits, in this case, prunes and apricots. The recipe I used also included red onion wedges, lots of whole, peeled garlic cloves, 20 sprigs of thyme, fresh lemon juice, white wine, olive oil, and ground cinnamon, ground cumin, and cayenne pepper.

And chicken.

I didn’t have a bowl large enough to hold all the ingredients during marination, so I had to marinate the chicken separately, and when it came time to bake the tzimmes, the combined components filled two large baking trays.

The results were a knockout. This one made me v happy.


I’ve decided to start rating these experiments on a five-star scale, The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.