Quick Weekend Pasta Dinner (Rigatoni with Savory sausage & Sweet Onions) – Serves 6

I don’t know what your weekend is like but for me I always move a little slower on Saturdays. The weekdays I am up early, busy all day and fall into bed exhausted each night, and so Saturday I think my body and brain go on strike in order to recoup. This means that making an easy dinner fits right into the relaxed pace I am in dire need of.

The easiest dinner in the world!

This is a family day for me, a day when I try to avoid having anyone over for dinner (unless of course it is a “weekend guest” weekend!) preferring to close the door on all things that are a hassle on Friday night. I love having friends over Friday as I am in work mode anyway and it is a great way to celebrate the beginning of a couple of days that are different from the rest.

Herbs from my garden save my life most nights

If I go grocery shopping on Saturday I make sure to buy some very convenient items with an eye on making my dinner prep a breeze. This Saturday I found some great seasoned sausage and knew it would be all I would need to flavor the whole dish (save for throwing a few fresh herbs snagged from my garden).

Remove sausage casing by cutting the entire length of the sausage and sliding it off. After that it is easy to cut or break the sausage into your pan

 A good pasta dish can be one of the most delicious things in the world to eat if it is mixed with the right combo of flavors. It was so good that if I had happened to get in over my head and invite people to dinner it would have worked out very well indeed.

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You will need:

3 to 4 tbs extra-virgin olive oil

2 tbs unsalted cold butter

1lb savory sausage (I used an apple and onion sausage, but any flavor combination that appeals to you and is available will do!) – removed form casing

3 small/medium sweet onions – diced

2 cloves garlic – finely chopped

1 small sprig fresh rosemary

3 or 4 sprigs fresh thyme

1/2 tsp cayenne pepper flakes (optional – I always like a bit of heat!)

1/2 tsp salt (but taste dish before adding)

4 cups chopped greens (spinach, kale or chard work great)

1lb rigatoni (I use Barilla brand with ridges)

1/2 to 3/4 cup pasta cooking water (this is water reserved after cooking the pasta)

Method:

*Place the water on for the pasta. Rigatoni takes between 12 to 14 minutes to cook so plan on timing it to be ready when the rest of the dish is cooked. BEFORE YOU DRAIN THE PASTA WATER SCOOP OUT ABOUT 1 CUP AND SET SIDE.

1 – Place large pan (large enough to hold the entire finished dish) on low/medium heat and add 3 tbs of the oil. When it has wormed, Add the onions and garlic and cook stirring occasionally for 10 minutes, until nice and soft. Add the herbs and pepper flakes (if using).

Saute onions in oil, add herbs after a bit

2 – Add the sausage either by cutting it was a scissors or breaking it off with your hands into the pan. Break it up further with a wooden spoon as it is cooking. Turn the heat up a little and cook until the sausage begins to brown a little and is cooked through (depends but anywhere up to 15 minutes).

Add sausage

3 – Add the spinach and stir quickly. Turn heat off, taste for addition of salt and add if you think it needs it.  Cover with lid. until the pasta is ready.

Add greens

4 – Add the pasta directly from draining into the pan (DO NOT RINSE PASTA UNDER COLD WATER), al with 3/4 cup of the reserved pasta water and cold butter. Replace lid and after a minute stir everything gently.

add cooked pasta, cold butter and pasta water

Serve in warmed bowls and pass the cheese if you have it on hand. A few extra pepper flakes wouldn’t go astray either!

Did I mention how great this tastes topped with the cheese of the gods: Parmigiano Reggiano!

Chicken with Capers and Cream (serves 6)

This is one of those dinners that makes itself which is appropriate in an age when people feel no obligation to be in the kitchen and yet overwhelmed with guilt for not making a home cooked meal.

Chicken with Capers and Cream

There are plenty of times I want to be in the kitchen all night long as this is my idea of relaxing, but I know that is not the case for many people, which is why dinners like this one are so great.

It has an air of luxury about it so is even something that can be made for a last-minute dinner party.

Anyway, here is another dish from the Crappy Kitchen that requires about 10 minutes on your part: so go ahead, be a little crazy and make dinner tonight!

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You will need:

3 to 4 tbs olive oil

freshly ground black pepper to season chicken

2 lbs chicken breasts, thinly sliced in cross sections making the breast the same size only thinner. (If you cannot buy them already like this, then just slice each breast into very thick slices)

4 tbs capers, including  juice (do not rinse)

1 tbs caper brine (the liquid from the caper jar)

3 bay leaves

1 sprig of fresh rosemary (use two if they are short sprigs)

1 1/2 cups heavy cream

8 to 10 cups fresh spinach, roughly chopped

Method:

Preheat 400*

1 – Season chicken with a general grind of black pepper. Put big saute pan or casserole pot on high heat and add 2 tablespoons of the oil. When it is hot add the chicken in an even layer and sear on both side transferring to a plate as you go. You will have to work in batches and add more oil as needed.

Brown chicken

2 – Turn heat down to low/medium and add the capers. Cook for 1 minutes, stirring frequently, then add the rosemary and bay leaves. Cook for another minute or two.

Cook capers with seasonings

3 – Add the cream and turn heat up to medium and bring the cream to a low boil.

Add cream

4 – Return the chicken to the pan and bring back to a low boil. Turn heat off.

Return chicken to sauce

5 – Place lid on pan or casserole and put the dish in the oven for about 35 minutes or until chicken is tender.

Cook

6 – Remove from oven and add the chopped spinach. Return to the oven for 5 more minutes, allowing the spinach to wilt. Remove from oven and give everything a gentle stir. If your sauce is very thick you may thin it out by adding more cream.

Add spinach

Serve with basmati rice or boiled baby potatoes.

Serve with rice

Really Great Turkey Curry! (serves 4)

I hardly ever buy turkey breast, always opting for the easier to find chicken, but this past Christmas, bringing with it the taste of turkey, a craving for this stronger tasting fowl has been awakened.

Great dinner (and so easy)

I buy it in the laziest form (meaning I don’t have to do much to prepare it), breast fillets that have been sliced into even thinner cutlets. Turkey breast has a strong enough flavor to hold up on its own and making this curry was a perfect complement of flavors.

great flavor combo

I used fresh rosemary along with a great south India curry powder and added some roasted cherry tomatoes to the mix. It was sublime with all of the tastes mingling perfecting while still having a distinction of their own. It was a very successful dish (and oh so easy, even a 5-year-old could do it sort of dish!), and not a scrap was left for a possible lunch the next day!

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*This is a Blood Type A Diet friendly recipe, however you need to omit the tomatoes*

You will need:

3 tbs olive oil

sea-salt & black pepper to season meat

2lbs turkey breast fillets (sliced into thinner fillets – you can find it sliced like this in some supermarkets, but if not, ask the meat guy to slice it into thinner fillets – don’t be afraid to ask!)

1 medium onion, diced

3 cloves garlic, thinly sliced

4 or 5 inner celery ribs with leaves (the tender light green part), thinly sliced

1 large carrot, thinly sliced or diced

2 rosemary stems (full of leaves)

1 1/2 cups roasted cherry tomatoes (method for roasting below) – Omit for Blood Type A diet followers

1 tbs curry powder (I used a medium hot madras, but use what you are comfortable with)

1 tbs all-purpose flour

3/4 cup white wine

3 cups chicken stock (OR 1 bouillon cube & 3 cups water, which is what I used)

*I suggest cooking some Basmati rice to go along with this (3 cups when using rice cup measure and 2 cups if using stove-top method*

Method:

Preheat oven 400*

*The oven will be hotter when you cook the cherry tomatoes so make sure to turn down when cooking the curry itself*

Roast Cherry tomatoes as follows:

Preheat oven to 475*. Put cherry tomatoes in a bowl and add 1 tbs olive oil and 1 tsp coarse sea-salt. Mix everything together. Place small baking sheet in preheated oven with 1 tbs of oil for a few minutes. Remove and add the tomatoes and roast for about 8 minutes. Turn and roast for a further 4 or so minutes or until they look a little shriveled and black in spots. Remove to a bowl to cool. This is a handy item to keep on hand in your fridge so feel free to make more than is required for this dish!

1 – Season the turkey with a sprinkle of salt and pepper. Put a heavy casserole or pan (both should be able to cook this dish in the oven after stove-top prep) on high heat and add 2 tbs oil. When it is hot, add a few of the turkey fillets and sear undisturbed for 2 minutes. Turn and cook on the other side. Continue cooking, adding more oil if needed and transferring to a plate as you go.

Brown the turkey fillets

2 – Turn heat down to medium and add the carrots, onions, celery, and garlic. Cook for about 7 or so minutes so everything softens.

Saute veggies

3 – Add the rosemary stems, flour and curry powder and mix until everything is incorporated.

Add seasonings and flour

4 – Add the wine and turn up heat slightly. When the mixture thickens, add the water and bring to a boil. Add the roasted tomatoes.

Add liquids, then tomatoes

5 – Add the turkey and cover. Place in preheated oven for 40 minutes.

Add turkey and place in oven

Remove from the oven and let the curry sit for about 10 minutes with lid on before serving with side of basmati rice.

Curry ready!

Easy Pork & Chicken in Red Sauce (serves 6)

This turned into something Oh So Good! (which was a relief). I had people over to dinner unexpectedly and I had to make dinner in a hurry out of a mish-mash of ingredients. I know that some people would hate to be put under pressure in the kitchen for a last-minute dinner for six, but I am the opposite, and that probably means I was destined to work in a busy, stressful restaurant kitchen! There is still time for that career, but for now I am content drumming up food for my family each evening, while making sure to have lots of dinner parties and impromptu guests!

Easy Pork & Chicken Dinner

This was dead simple to put together and the whole things was ready in no time. The addition of the tomatoes in combination with the rosemary made the meat so flavorful and warmed the cockles of each diner’s hungry heart.

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You will need:

3 to 4 tbs olive oil

3 chicken breast fillets

2 lbs country-style pork ribs (no bones, just rib meat strips)

coarse sea-salt and freshly ground black pepper for seasoning meat

2 onions, sliced into 8 wedges each

3 carrots, peeled and sliced

1 1/2 cups tomato puree

1 cup red wine

1 1/2 cups chicken stock OR 1 bouillon cube and 1 1/2 cups water

2 tbs tomato paste (I used a sun-dried tomato paste)

1 stem of rosemary, cut into 3 or 4 pieces

1/2 tsp cayenne pepper flakes (chili flakes)

Method:

Preheat oven 400*

1 – Season both the pork and chicken with a sprinkle of sea-salt and black pepper. Put a large saute pan or casserole pot on high heat and add 2 tbs of oil. When the oil is hot, sear the meat in batches in a single until browned on both sides. Try not to disturb the meat as it cooks or it may stick to the pan. Place meat on plate as you go and continue until all of the meat has been browned, adding more oil to the pan as needed.

brown chicken & pork in hot pan.

2 – Turn heat down to medium and add the carrots and onions (if the pan is dry, add more oil). Cook for about 8 minutes, stirring frequently. Add the rosemary and pepper flakes and continue to cook for another couple of minutes. Next add the tomato paste, tomato puree and wine, and let the mixture come to a boil.

saute veggies, add seasonings

3 – Add the stock (or water and bouillon) to the pan, and also add he meat. Bring to a boil and then turn off heat. Cover with lid and place in preheated oven for about 1 hour, or until meat s very tender.

add liquids

4 – Remove from the oven and let the dish rest for about 10 minutes before serving.

Place in oven

This is great with rice, pasta or fresh bread. Of course you also had better serve something green on the side!

Birthday Potatoes (serves 4)

Of all of the things I have cooked in my life, the lowly potato is the food that I am the most familiar with. I am Irish: need I say more.  Potatoes were part of every single dinner I ate when growing up. They are part of both a triumphant and tragic history. They kept us alive, and they starved us to death. But for now, I want to focus on this vegetable for a different reason.

Roasted potato Wedges with Olive oil, Sea Salt Flakes and Fresh Rosemary

I made this dish to celebrate a friend’s birthday. Every meal I ever saw him eat included roasted potatoes, or some sort of potato side-dish. He is far away, and roasting these potatoes was a way to  be part of his special day.

The world’s joy

is spluttering,

sizzling in olive oil.

potatoes

to be fried

enter the skillet,

snowy wings

of a morning swan-

and they leave

half-braised in gold,

gift of the crackling amber

of olives.

Garlic

embellishes the potato

with its earthy perfume,

and the pepper

is pollen that has traveled

beyond the reefs,

and so,

freshly

dressed

in marbled suit,

plates are filled

with the echoes of potatoey abundance:

delicious simplicity of the earth.

by Pablo Neruda

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You will need: 5 large yellow potatoes, washed and dried, 2 springs fresh rosemary, 2 tsp sea salt flakes (if using fine salt, use 1 tsp), 1/4 cup extra-virgin olive oil.

Preheat the oven 450*

Yellow or Golden potatoes are best

1 – Cut the potatoes in half lengthways and cut each half lengthways into 3 wedges. Place in a bowl and add the oil. Coat the potatoes well with 3 tbs of the oil (hands work best!). Sprinkle with salt and break up the rosemary and add to bowl.

Mix in a bowl with rest of ingredients

2 – Spread the last tbs of oil on a baking sheet (one that will hold the potatoes in a single, even layer) and place in the preheated oven for 3 or 4 minutes. Take out and immediately spread the potatoes on the sheet. Roast for 15 minutes, before taking out and turning. Return to oven for another 12 to 15 minutes, or until they are golden brown and a knife goes through the center of a wedge easily.

lovely roasted potatoes

Serve with Birthday Cake!

Whole Chicken with Little Onions & Baby Peas (serves 4)

If you love onions as much as I do, this dish is an excuse to indulge yourself. I am always trying to concoct new ways to make onions the star of a meal, and so came up with yet another way to satisfy my obsession. I am also partial to peas, and, this is a classic combination.

Whole Chicken with Little Onions & Baby Peas

The great thing about cold weather is that it is gives me an excuse to make simple slow-cooked casseroles. The prep time for this dish was about 15 minutes, and, as it cooked, I was able to relax with my family while the lovely aroma of chicken and onions permeating the air.

 Another great thing about this dinner is the method of cooking a whole chicken in a pot with a lid. Anyone who usually ends up with dry meat when they roast a chicken the traditionally way will be delighted to know that it is virtually impossible to do that when the chicken is cooked in a more moist environment. Lots of liquid, steam, and the heavy lid, guarantees success every time!

I loved the onions and peas in the sweet rosemary infused broth. As for the chicken; out of this world tender, every time.

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You will need:  4 lb chicken (organic if possible), 8 cloves garlic, left whole, in skin, 12 small shallots, 1 bag pearl onions (about 2 doz. red, white or yellow), 1 sprig rosemary, cut into 3 or 4 pieces, 1 cup white wine, 1 1/2 cup chicken broth, (or, 1 1/2 cups water, 1 good quality bouillon cube), 3 tbs extra-virgin olive oil, sprinkle of sea-salt (I used Maldon sea-salt flakes), freshly cracked black pepper, 2 cups baby peas (I used organic frozen, but any frozen will do).

Preheat oven 400*

1 – Put medium pot of water on high heat and when it comes to a boil, add all of the onions. Cover and boil for about 4 minutes. Drain in colander and leave to cool. When cool enough to handle, cut the “stringy’ end off with a scissors, and holding the onion close to the root base, and squeeze the onion out of it’s skin.

blanch onions

2 – Add the onions, rosemary, liquids and garlic to a dutch oven or heavy casserole (which has a lid). Place the chicken in the pot and drizzle with oil. Sprinkle the skin with a little salt and pepper and cover pot with lid. Place in preheated oven for 1 1/4 hours, until meat is tender.

place onions, garlic and liquid into casserole

3 – Remove from oven and let the chicken rest in the pot for about 5 before removing to a plate. Remove the whole garlic to a little plate and squeeze the garlic form it’s skin. Mash with a fork to a paste and swirl back into liquid. Turn casserole to medium heat on stove-top. When it comes to a simmer, add the peas. Cover and cook for about 5 minutes. Turn off heat.

remove chicken from oven

Serve everyone a nice portion of chicken (some like the breast sliced) with lots of peas and onions.

serve chicken with lots of peas, onions & broth

Bison & Lamb Meatballs (serves 6-8)

My kids love meatballs! I did not grow up eating them myself so never understood the attraction? I had never actually made them until my kids were old enough to order them in a restaurant, or eat them at their grandmother’s house, and then began asking me to make them for dinner. Hmmmm? I figured out the process quickly enough and I have to say, I throughly enjoy each step; from the squelching of the meat with my hands to combine the ingredients, to rolling them into perfect balls (well, to me they’re perfect!).

Another great dish for dinner

After a lot of experimentation over the years I have come up with a basic recipe, and go from there. There are so many variations, I am sure you could write a cookbook titled “A Zillion Meatball Recipes”, and still come up with more!

It is no wonder on Christmas Day, as part of our grand feast, there was a delectable bowl of meatballs gracing the table. I used bison, which is lovely and lean, and added the fat juicy element with the lamb. I used fresh rosemary and thyme to bring out a perfume-y note, and they were spot on.

I may be forced to make them again next year.

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You will need: 3 lbs ground bison and lamb (you can also use beef in combination with one of the other two meats), 1 large sweet onion, small dice, 4 slices bread, 3/4 cup milk, 2 tsp sea-salt (I used Maldon sea-salt flakes), several grinds of black pepper, 2 tsp chopped rosemary, 1 tsp thyme leaves (or leaves from 2 sprigs of thyme), 2 eggs, 4 tbs extra-virgin olive oil, 1 cup all-purpose flour.

Preheat oven 400*

1 – Tear bread into pieces, and place in small bowl and cover with milk. Set aside to soak.

cook onions until very soft

2 – Put saute pan on medium heat and add 2 tbs of oil. When it has warmed, add the diced onions and cook for 5 minutes, stirring frequently. Turn heat down to low, cover and continue to cook for another 10 minutes, until very soft. Set aside.

add the onions and herbs to ground meat and eggs

3 – Crack the eggs into a large bowl and beat briefly with a fork. Add the meat, salt, pepper, herbs, onions and soaked bread. Mix everything together with your hands until ingredients are well-mixed

4 – Put the flour into a shallow bowl and rub a little oil on your hands. Form meat balls, and roll in flour (a little smaller than a golf ball). Place meatball on a big floured platter. Continue until all the meat is done.

roll meatball in flour

5 – Pour about 2 or 3 tbs of oil on a large baking sheet and place in the oven. Leave for about 5 minutes. Remove from oven, and place all of the meatballs on the tray in an even layer. Place in preheated oven for 20 minutes.

6 – Take out of oven and turn each meatball. Place back into oven and check after 12 minutes. When they are nicely browned, remove from oven.

cook meatballs in the oven

You can serve these as part of a grander feast (as we did!), or, with the ubiquitous spaghetti and red sauce. You can also make meatball sandwiches, or serve them with rice and vegetables. The possibilities are endless.

You can also freeze them in plastic bags to be whipped out as the need arises.

Cheaters Style Sausage with Red Sauce and Spaghetti (serves 4-6)

OK – I admit to cheating sometimes. I think cheating is fine when you have a good reason? Last night was one of those nights; I cheated!

Cheaters Sausage and Red Sauce with Spaghetti (fastest dish ever)

Before you go getting any ideas, it is clear that I am talking about red sauce, right? 

Yes, I am guilty of always having a back-up jar of plain old marinara sauce to use in a pinch. Yes, I love making my own, and I do make it 95% of the time, but I hate to be backed into a corner when time is short, and I have a family to feed on the double!

The beauty of this dinner is that it is ready in 20 minutes, start to finish. The thing that saves it from being hum-drum is the addition of fresh herbs, although it would certainly raise no complaints if you didn’t have any on hand.

I make dinners like this when getting food on the table is more important than me lolly-gagging at my leisure in the kitchen.

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You will need: 4 mild Italian sausages, out of casing and pulled into bite-sized pieces, 4 tbs extra-virgin olive oil, 1 sweet or red onion, small dice, 2 garlic cloves, finely chopped, 1 1/2 cups tomato sauce, 1/2 cup heavy whipping cream, 1 tsp freshly chopped rosemary leaves, 6 fresh basil leaves, salt to taste, freshly cracked pepper, 1 lb spaghetti pasta 9 I used Barilla brand), 1/2 – 1 cup warm pasta cooking water (you will have this when you boil the noodles).

1 – Put big pot of water on for pasta and when it comes to a boil cook noodles according to instructions. Before draining into colander, scoop out 1 cup of pasta water to use later in the finished sauce.

2 – While pasta is cooking, do the following; Put saute pan on medium heat and add oil. When it has warmed, add the diced onions, garlic and sausage pieces. Cook for 5 minutes, then add the chopped rosemary and several grinds of black pepper.

 

cook sausage on pan with garlic and onions

3 – Continue to cook for another 10 minutes, in which time the sausage will start to brown nicely.

Let the meat get nice and brown

4 – Add the tomato sauce (bought or homemade) and cream, and give everything a stir to incorporate. When it is warm, stir in the basil leaves.

add sauce, cream & basil

5 – When pasta is cooked, add up to 1 cup of pasta water to sauce to thin it out. Divide drained pasta between warmed bowls and top with generous portion of red sauce. you can also toss the pasta directly into the sauce and let everyone help themselves.

Chicken in Sumptuous Mushroom Sauce, Topped with Dumpling Crust, with Simmered Peas & Lettuce (serves 6)

 Man Alive, this was good a good dinner! Last night I was in one of those moods to cook something special for all of us. Somehow, I felt we were all in need of a treat, so I decided to make the effort to cook something extra delicious for all of us.

Chicken in sumptuous Mushroom Sauce with Dumpling Crust & Simmered Peas & Lettuce

To satisfy all of our particular tastes, I tried to cook a little part of what everyone really likes. I like chicken (obvious) so I had to cook thighs and breasts (for those of us who like dark and light meat). We all love mushrooms and the crusty topping (this also eliminated the need to cook a starch). My son loves lettuce and my daughter loves peas, and myself and my man Dave like anything green. 

We were all very happy for our own particular reasons. It was a little more work than the usual Tuesday dinner, but it had the effect of a strong medicine. Everyone came out from under their clouds, and we had a lovely evening together.

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For the Chicken; you will need: 4 boneless, skinless chicken thighs, 2 boneless, skinless chicken breasts, 3 tbs extra-virgin olive oil, 1 medium sweet onion, diced, 2 rosemary sprigs, leaves removes & finely chopped, 1/2 lb white mushrooms, diced, 1 tbs unsalted butter, 2 tbs all-purpose flour, 2 1/2 cups chicken broth, coarse sea-salt, several grinds black pepper.

For the Dumpling crust; You will need: 2 1/4 cups all-purpose flour., 4 oz cold unsalted butter (1 stick), 1 tsp baking powder, 1/4 tsp black pepper, 1/2 tsp sea-salt, 2/3 cups milk (any %)

For the Simmered peas; You will need: 1 head romaine lettuce, chopped, 2 cups baby peas (I used frozen), 1 clove garlic, finely chopped, 2 tbs extra-virgin olive oil, 1 cup chicken broth, sea-salt & freshly ground black pepper.

Preheat oven 400*

1 – Prep all ingredients as instructed above.

2 – Season chicken with coarse sea-salt and freshly ground black pepper. Put a saute pan on high heat and let it warm up. Add a couple of tbs of extra-virgin olive oil and when it is hot add 1/2 of the chicken and sear on both sides until browned. Remove to a heavy casserole as you go, and add more oil as needed.

Sear Chicken

3 – Turn heat down, add some more oil if need and add the onions. Cook for 5 minutes before adding the chopped rosemary leaves and diced mushrooms. Continue to cook for about 10 minutes, stirring occasionally. Add 1 tbs of unsalted butter and when it melts, add the flour. Stir it into the onion mixture for about 1 minute.

saute onions, add mushrooms

4 – Add the broth and turn heat up. Stir constantly until it reaches simmering point. Turn off heat, taste sauce for further seasoning and adjust accordingly. Pour sauce (making sure to scrape out every last scrap with a spatula) over chicken waiting in casserole dish. cover with heavy lid and place in preheated oven for 25 minutes.

make sauce

5 – While chicken is in the oven, make the dumpling crust; Put the flour in a bowl and add the salt, pepper and baking powder. Whisk to incorporate. Add the cold butter in slices and rub into the flour until you have a fine ruble, using your fingertips.

Add the milk, and stir with a wooden spoon until you have a dough ball. If it seems sticky, add a little more flour. Leave in the bowl covered with a cloth until ready to put on top of your chicken dish.

make dumpling dough crust

6 – Remove chicken from the oven after allotted time and remove lid. Using your hands, pull dough from the dough ball and place on top of the chicken until you have covered the entire top. (there should be sort of uniform in size, and be about the size of a large table spoonful). There will be gaps and that is the way it is supposed to be.

Place back into the oven for about 20 minutes, or until the crust has lightly browned all over. Remove from oven and let it rest for 5 minutes before serving.

This is what it looks like when it appears from the oven!

7 – Five minutes before the chicken come out of the oven, put a saute pan on medium heat and add the oil. Cook the garlic for 1 minutes before adding the broth. Let the broth come to a boil, and then add the peas. Add some salt and freshly ground pepper. Bring back to a boil and simmer for 2 or 3 minutes.

simmer peas in broth and garlic

8 – Add the chopped romaine lettuce and stir. Cook for a further 5 minutes at a gently simmer, stirring occasionally, until the lettuce is cooked, but still has a good crunch. Turn off heat.

add romaine lettuce

Divide the chicken dish between each plate (which has been warmed of course!) and give everyone a serving of greens.

A feast of a dinner!