13 May Roast chicken with brussels sprouts, artichokes and olives – CSIRO
I am sharing this post because I feel like I want to cook with someone special. It is the sunset of a relationship, those moments before it disintegrates, perhaps, and I am holding on, to some kind of connection. Let’s cook!
I am drinking white wine tonight. There was half a bottle left from the late autumn warmth, and it was such a beautiful day today. Cheers!
The chicken and Brussels sprouts are sizzling in my flameproof casserole dish. The idea is to brown the chicken and sprouts. Nice!
I had already made the almond, lemon crust, so all that I needed to do was prepare all the vegetables and chicken in the casserole dish, and cover it in foil to bake for 15 minutes, then 15 minutes without the foil.
I am also going to steam asparagus and dress it in this amazing red wine vinaigrette.
When I was plating it, it reminded me of those amazing French dishes with the pan juices and the beautiful Mediterranean flavours.
It was an intensely delicious experience. I hope you have / had a nice dinner too!
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