In the past week we had settled back into a kind of routine, and part of that routine definitely included a trip out to our friend Tom’s house to see what he had been up to these past few months, (also a nice distraction from unpacking, and weeding the garden). It was a very hot day, and hard to believe that we went from boots and scarves (in Ireland & Italy) to shorts and sandals in 24 hours.
He was the same old Tom with a million things going on at once: cleaning out the barn for a possible Art Gallery and Antique Shop, restocking his bee hives, trying to keep up with his blog: Pizza Daily (posting a pizza recipe a day, and using his great pizza paddle invention to get them in and out of the oven), and a million other projects too numerous to mention. His recent retirement had done the opposite of slowing this maniac of a man down!
He was invited to dinner that same evening and I was planning on making some variation on a pork spring roll? This kind of meal requires an amount of fiddle-y preparation and so it was important that I get an early start. Usually when Tom comes to dinner he is hungry, and usually when Tom comes to dinner I am invariably late getting the food on the table. I did not want to resort to giving him chips to keep him from passing out, so we kept our visit short and I sped away determined to be efficient.
Somehow I got distracted (I tend to start reading or doing mindless housework and forget the time) and before I knew it, the idea of making spring rolls was out of the question. I raced into the kitchen and it is no lie to say I had dinner in the oven in about 5 minutes. I felt guilty about not putting in more time, but equally smug, knowing dinner would be pretty darn good either way. When we tasted the dish I was assured that I was correct. Why I wanted to laboriously make spring rolls is beyond me.
The funny part is when Tom showed up and I proudly announced that dinner would be “on time”, he told me he wasn’t hungry yet! Finally, when he did eat, he described the dish as “earthy”, which gave me the name of yet another chicken dish.
* This dinner is good for blood type A: just omit the capers and brine water. I made this with a romaine salad and fresh pineapple, which is also beneficial for type A’s*
Preheat oven 450*
You will need: 1 whole cut-up chicken, 2 large sweet onions, sliced into half moons, 2 cups veggie or chicken stock (or 1 good quality bouillon cube & 2 cups water), 1/4 cup capers, rinsed, 1 tbs brined caper water, (the liquid from the caper jar), 1 tsp course sea salt (I use Maldon salt), several grinds black pepper, 2 tbs extra-virgin olive oil.
1 – Place onions in bottom of heavy casserole (with lid) and add the broth (or water and cube). Place the chicken on top in an even (ish) layer and add the salt, pepper and capers. sprinkle chicken skin with oil. place lid on pot and place in oven.
2 – Cook for 1 hour. Turn off oven and leave chicken in oven for another 15 minutes. Remove and set aside until ready to serve.
You can serve this with any number of things (or alone). This is good with potatoes, rice, pasta, or bread. Some of us had it with a salad (me) while others choose rice.
Fresh pineapple for dessert was a lovely refreshing end to this meal.