"Brick-Roasted" Chicken Breasts
It's Sunday, so Jay was here for dinner tonight as always. I made these chicken breast because I'm a copycat, and I thought they sounded good when Amy made them. I've been craving (more than usual) homey-type comfort food.
- The chicken is good, but I think the Fine Cooking method gives better flavor with less work. The potatoes and gratin were both tasty, but I thought the gratin was a bit rich. I used dino kale for the greens, and parmesan cheese.
- I was a bit unsure about this pie. But the reviews on Epicurious were really good, and it sounded different. It was pretty easy to make, and Larry and Jay both loved it. It has a bit of everything that's good about pies - flaky crust, fruit, yummy custard and streusel topping.
- "Brick-Roasted" Chicken Breasts (Everyday Dining with Wine, p. 197)
- Pan-Fried Yukon Gold Potatoes with Paprika (Fine Cooking #77, March 2006, p. 17)
- Creamy Winter Greens Gratin (Fine Cooking #77, March 2006, p. 41)
- Sour Cream Apple Pie (Gourmet, October 2004)
Wine: Rafanelli 1999 Zinfandel (Dry Creek Valley, California). We only have one bottle left of this, but if I'm going to drink wine right now it has to be really good. This particular vintage is excellent. Not only that, but it's listed as a suggested wine with the chicken recipe.
There has been a whole discussion about that gratin over at FC. I wondered if you would make it!
I'm so predictable. :) Anything to disguise veggies, I almost always try it.
Those potatoes look delicious - make sure to check out my site tonight for a shout-out. ;)
It looks and sounds delicious!
I'm glad I found your blog ...