The chicken recipe Vince sent me was totally delicious, totally easy and can be made ahead and kept warm if serving for company.
Changes I made:
- The only fresh herbs I had here was oregano so I used dried thyme and sage. 2 tsp. seemed like a lot of thyme and it isn’t one of my favs so I used 1 tsp. I don’t like sage much at all so I used a scant tsp. In the end, I don’t think the full 2 tsp. of thyme or 1 tsp. of sage would have been too much.
- I cooked the whole thing on top of the stove and didn’t use the oven at all.
- We had grated Parmesan on top of ours.
What I might do next time:
- I think a drained jar of artichoke hearts would have been a nice addition.
I forgot to take a picture of our dishes so here it is ready to go into the fridge.
For the record, I could drink that gravy with a straw and forget about the chicken!
I served it over the basil pinenut ravioli. I had a second package of ravioli – goat cheese and something else – maybe mushroom. Vince chose the basil pinenut.
Vince ended up eating one of the larger pieces of chicken, I ate one of the smaller pieces – 6 pieces left. We’ll be eating on these leftovers all week. 🙂