Chic Chicken

I get really excited when someone mentions the word potluck. I just can't help it. I daydream and zone out. I cant stop thinking about what I am going to make. Most likely because it gives me a chance to scan the bookshelf, flip through old magazines or dip into the bin of overflowing recipes scribbled on just about anything (like the back of a blank patient evaluation form I came across the other day. I'm telling you, I get that excited. I can't think of anything else...work? patients? what?).



Chicken Salad Veronique

Despite how absolutely delighted and eager I get, I waited until the last minute to decide what to bring to a potluck not long ago. I think I lost myself in planning and thinking and list-making and spacing out, because suddenly it was Thursday night and nothing actually came out of all that built-up excitement.

I finally decided on an old classic, a tried and true chicken salad. Fresh and satisfying, much more so than anything stuffed between two stale pieces of bread and wrapped in plastic at 7-Eleven or WaWa, this version of Chicken Salad Veronique is adapted from Ina Garten, in Barefoot at Home.

I buy a few more skin-on, bone-in chicken breasts than originally called for to make enough for a small crowd of people. The breasts are dressed with olive oil, thyme or herbs de provence, as well as salt and pepper. Be generous with the salt as this is your chance to really draw out the flavor of the chicken. For extra color and more juicy kickback I throw in red grapes (also keeping with the veronique style, which is a dish prepared using grapes) as well as an apple for texture and extra crunch. A tablespoon of dijon mustard is also a nice addition, making the dish sing a little bit more. Nuts, raisins, the spice or herb of your choice would also add wonderfully to the consistency or overall combination of flavors. This is a forgiving dish; if you overcook the chicken and its a little dry, the mayonnaise, dijon and even a few spoonfuls of the juicy drippings from the pan can help bathe the chicken a bit,while also allowing the flavors to mingle while it sits.

Chicken Salad Veronique

*4 split (2 whole) chicken breasts, bone-in, skin-on
*Good olive oil
*Kosher salt and freshly ground pepper
*1/2 cup good mayonnaise
*1 1/2 Tbsp chopped fresh tarragon leaves
*1 cup small-diced celery (2 stalks)
*1 cup green graps (or mix of both green and purple)
*dijon mustard, optional and to taste
*the juicy chicken drippings, optional and to taste

Preheat the oven to 350 degrees. Place the breasts, skin side up, on a sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until the chicken is cooked through. Set aside to cool.

When cool, remove the meat from the bones, and discard the skin and bones. Cut the chicken into 3/4-inch dice and place into a bowl. Add mayonnaise, tarragon and rest of ingredients; toss well.

The Neighbors Wonder About the Smells Above

I am pretty sure the people in the next apartment building just saw me lick my plate. Much like in my old apartment building I guess, when I'd eat outside on my balcony and about seven dramatic licks got my rather large, square plates pretty clean. No restraint? No manners? I think its more like I know I won't eat again until breakfast, so why not get every last bit of it in when I can! Its OK though, because I also think the first dish, in my first blog post ever, should be lick-my-plate worthy.

Tarragon Chicken Paillard

This dish came about as a result of several nights of talking out loud (to myself out on that same balcony I was licking my plate on), and I think the result is worth writing about. With just a small amount of butter and very few additions, the chicken remains moist and juicy, despite its thin appearance. Tarragon is also one of my favorite herbs to cook with; its sweet, licorice scent and flavor make your home smell so inviting. It is subtle, but it gives the chicken a light, almost sweet taste.

Besides turning out to be an elegant weeknight meal, this dish is beyond easy. Five ingredients if you count good salt and freshly ground pepper, and eight minutes total cooking time. As long as you can handle pouring a glass of wine while prepping and waiting for the oven to reach 475 degrees and then the invigorating smell of the tarragon while roasting, I think you've got a delicious go-to meal.

Tarragon Chicken Paillard

* 2 skinless, boneless chicken breasts
* 2 Tbsp unsalted butter, melted
* 2 Tbsp flour (any works well, feel free to experiment)
* 3 Tbsp fresh tarragon, finely chopped (or about 1/3 Tbsp dried)
* salt and freshly ground pepper

Preheat oven to 475 degrees. Brush or the dip the chicken in the melted butter and then season with salt and pepper. Lightly coat chicken breasts with flour, shaking off the excess. I like to sprinkle both sides with a little tarragon before going into the oven for that incredibly sweet smell. Place prepped chicken on a baking sheet with foil or parchment paper, four minutes per side, or until very lightly golden in color. I enjoy this with steamed baby spinach and some leftover tarragon or fresh greens, and maybe some brown rice. Serves 2 very happy, very relaxed (barely any prep, barely any clean-up!) people.