Yes, it looks a hot mess, but it was a goooood hot mess.
A couple of days ago, I realized that Henrietta the Hen was still resting in the freezer (after her last egg was laid). Since we received a bouquet of fresh-cut rosemary from the CSA this week, I pulled it out to thaw with the intention of making whole-roasted rosemary chicken tonight.
Well, imagine my surprise when I pulled the thawed freezer bag from the fridge and found that it wasn’t a whole bird but, instead, a miscellaneous bag of unused legs and thighs. That changed the night’s plans quick. Luckily, our CSA box also included several good-sized, perfectly-ripe heirloom tomatoes and a small bunch of baby leeks.
So we pulled out the skillet, some green and black olives, that almost forgotten cup of Pinot Grigio in the back of the fridge, a cup of broth hiding in the freezer, a big scoop of both paprika and cumin, and—of course—garlic. Our chopped up tomatoes and leeks were happy to join the party, I do believe.
While our chicken tidbits braised in the oven amongst its sauce, we cooked up the last box of udon noodles. *angels singing*
Afterward, I shredded the chicken, stirred some parsley and lime juice into the mix, and tossed the waiting noodles into it all. No, it wasn’t pretty. But man oh man, was it ever good.
Jeff declares that we should add capers next time, but I stand firm in my opinion that it was nearly perfect as it was. Only time will tell.
I hope you also dined well tonight.