The question was “what should we do with the chicken breast and thigh in the freezer?” She questioned if chicken two days in a row was a bad idea but I persisted and this was the result.
The chicken were both bone in and skin on so I started by pulling out the bones. I pressed the thigh out flat and laid the tender out on the breast. Next was a liberal season with salt and pepper and the addition of four large garlic cloves that were cleaned and sliced. A large bunch of fennel top was cleaned and all of it was laid on the chicken, rolled up, and tied into small “roasts”.
In a screaming hot pan with some veg oil the outsides were browned. While browning golden beets and carrots were sliced and spread out in a pan with salt, pepper, and oive oil. The chicken was placed on the beets and carrots and was placed in a 400F oven for 30 minutes.
While roasting brussel sprouts and cauliflower were cleaned and sliced. At 30 minutes they were added to the pan and all was continued for 15 more minutes.
The finishing touch was a dressing she made from the pan drippings, dry vermouth, and basil.
Teamwork makes the dream work! - 8.5/10
