Monday, June 15, 2009

Got Dinner? Rotisserie Chicken. Take One

You know the drill.  It's 4 or 5 o'clock.   Got Dinner?  Pick up a still-hot-from-the-oven rotisserie chicken and some baby spinach on the way home.  Once home put the chicken and any juices and bits you can scrape off the bottom of the container into a covered stove top casserole dish.   A Le Creuset if you are lucky enough to have one.  On a low flame -- just enough to keep the chicken warm and moist.  Saute some onions in another large pot that has a cover. This is much faster if you have some onions cut up and frozen.  Add a little garlic.  Add washed spinach. Baby spinach has the double advantage of tasting better and you don't have the tedious and time consuming task of removing the stems.  Cover the pot. Within minutes the incredible-shrinking-spinach is revealed.  Ready to taste with the addition of vinegar, butter, lemon zest or just salt and pepper.

Rotisserie Chicken Take Two.  Caesar salad with left over chicken
Rotisserie Chicken Take Three.  Minestra Maritata  aka Wedding Soup with chicken broth

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