Saturday, February 12, 2011
Chicken Drummette's and Scalloped Fennel, Celery Root and Potatoes!
After wandering through Whole Foods with Dylan and her friend this afternoon, I finally asked them what they thought I should make with the potato dish. They immediately decided chicken, but not just any chicken, chicken drummette's. So, I referred back to my favorite way to eat these (thanks to my wonderful stepdad, who first introduced me to them). I sprinkled them with garlic powder, black pepper and lavender salt (because I didn't have and couldn't find anywhere, the hickory smoked salt that should have been used) and baked them in the oven for about 25 minutes. Dylan's friend exclaimed "This is the best meal that I've ever had!", meaning that she loved the chicken and the bowl of mixed fruit that I had made for them.
I also threw in a salad, just some greens (arugula and red butter lettuce) topped with some blood orange and manchego cheese, and some cooked green beans. I meant to have the hollandaise sauce on top of them too (because this was so wonderful, that I've been thinking about it all day long), but apparently you aren't supposed to warm that up in the microwave. Although, it still tasted like it was supposed to, it definitely didn't look like it was supposed to. I figured it wouldn't make for a very appetizing photograph, but definitely a nice addition to this meal too.