Made a really tasty dinner last night, so here it is, recipes in order of simplicity.
Take a package of baby spinach, wash it, stick it in a big bowl, cover loosely. Put it in the microwave for maybe 1-1.5 mins. Serve with butter, salt, and fresh ground pepper.
Roasted squash with butter and thyme
Preheat oven to 375. Peel and cube a butternut squash into 3/4″ pieces. Melt a couple of tablespoons of butter in a large skillet (if you’re smart, it’ll be the same skillet you use for the chicken below) and toss squash with melted butter. Add a few sprigs of thyme, salt, and pepper, and toss again. Pour it all into a baking dish and roast for 40-45mins. After it’s done, mix it all up again so redistribute the butter.
Rosemary roast chicken with shallots, vermouth, and butter
- Bone-in, skin-on chicken breast halves
- 3 tbsp butter
- 2-3 tsp fresh, roughly chopped rosemary leaves
- 1 large shallot, diced
- 1/4c white vermouth (or wine, sherry, whatever)
- Salt and fresh ground pepper
Melt butter in a large, oven-safe skillet or frypan over med-high heat. When bubbly, add chicken breast halves, skin side down, and cook undisturbed for 5-6 mins so the skin gets all nice and crispy brown. It will splatter, so if you have a splatter shield you might want to use it. Flip chicken over and cook for another 5-6 mins undisturbed. Again, back to skin-side down, for 2-3 mins, then back to skin side up.
Throw rosemary leaves and some fresh ground pepper on top of the chicken, then put in the oven, uncovered, along with the squash. The chicken should take 25-30 mins or so.
When the chicken is done, remove to a plate, and put the skillet back on a med-high burner. Add diced shallots and vermouth, and boil this off until the shallots are soft, all the brown stuff is scraped up into the sauce, and the liquid has reduced a bit. Yes it’s all vermouth and butter and chicken fat, and it’s awesome. Spoon sauce and shallots over chicken, serve with squash and spinach. Yum.