Eastside Road, April 14, 2016—
BUT NOT JUST any broiled chicken. Cook found a recipe for something quite new to us. She put a couple of sliced leeks, a half pound of sliced potatoes, a cup of chicken broth and a little olive oil in the black iron skillet and set it under the broiler.
When the potatoes were cooked, she added some chicken breasts, seasoned with toasted crushed coriander seeds, salt, and pepper, and broiled them on one side. When she turned them she added some lemon wedges to the pan and continued broiling until they were done.
Then she set a bunch of spinach on top of the mixture and stirred it in to wilt it. That's all there is to it…
Didn't even need the usually obligatory green salad!
Cheap white wine, "RGMV" (Roussane, Grenache blanc, Mourvedre, Viognier) (Central coast), 2013
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☛RESTAURANTS VISITED, with information and rating: 2016 2015
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