Chicken Chausseur

Hadn't been to the grocery store in ages.  Getting hair done (finally) late this afternoon, so better get something cooked or ready to cook.  Freezer only offers bone-in, skin-on chicken breasts, a BOGO (buy one get one).  I have a voluminous file of recipes, and would you believe the chicken is divided into:
1)  rotisserie chicken
2)  boneless breaks
3)  Bone in breasts
4)  roasting recipes
 5)  recipes calling for a whole chicken


I dig out the bone-in breast recipes.   Find Chicken Chausser which calls for mushrooms which I have (none too fresh) and canned tomatoes.  Also calls for a shallot, but I can substitute a couple scallions and a garlic clove.  I don't have any broth but have a boullion cube and a little aspic from 2 former rotisserie chickens.  


I get started and the smell is pretty good.  Skin doesn't look too great so I remove most of that.  Brown chicken, mushrooms, add brandy, etc.  Decide to try the package of spaetzle from Ocean State Job Lot.  


A mere scrap of lettuce in the fridge, but there are a couple organic carrots, 1/3 of an English cuke, 5  big grape tomatoes, and said lettuce.  I add dill, oregano, basil and  a bit of mint and toss.  Looks and smells good.  Nice colors. 


The chicken sauce is a little salty, but the spaetzle needs salt, so that works out good.  Chicken very tasty, salad good, spaetzle a nice change.   We eat it for a late lunch instead of dinner.  


In the pantry there was oil, brandy and the substitutes for the shallot.  I always keep canned tomatoes around.  The salad was delicious, by the way.   It was damned near soup from a nail.  


 Breast halves were big enough for a second meal, and I have some ideas for the other package of breasts.  Even without skin, the breasts browned up  nicely. 


BTW, I have found the true secret to dieting.  You can eat absolutely anything you want.  Just eat less.  I've dropped 7 pounds with NO HUNGER.  Small helpings and no seconds except on fruits and veggies.  Fruit salad rocks in the summer, and todays salad of leftovers was a winner.  

The Chicken Chasseur recipe was from an old Cooks Illustrated magazine.  Anything calling for wine And brandy is bound to be pleasing to the tongue.


The Cheeseparer