I was finally able to get some chicken breasts, which for a long time had not been available at the hard-currency stores in my neighborhood. It then occurred to me they could be the basis for the following menu.
Chicken breasts with rosemary:
Slowly thaw frozen chicken breasts. Cut them into pieces, then salt and pepper them. Set aside for approximately one hour.
Sauté them over high heat on both sides until golden brown. Add abundant slices of raw onion, cut into rings, then lower the heat so that they will cook slowly. Add a few sprigs of fresh rosemary (I have some planted in my garden), and two tablespoons of dry wine. Cover the pan and let everything simmer for approximately 45 minutes.
Potatoes au jus:
Peel the potatoes and cut them into slices, but not as thin as you would for fries. Add salt and a little mustard. Place them in a heated teflon skillet, cover and lower the heat so that they cook in their own juices and brown slightly.
Once the breasts are ready, serve them on a platter, adding the potatoes on top as a garnish. You could also serve rice that has been placed in mold. Garnish the platter with a sprig of rosemary.
Round out this pleasant lunch with a fruit drink, a well-dressed seasonal salad and, of course, some sort of dessert. If you want to gild the lily, finish with a nice cup of coffee. If it is the kind that people bring from Miami, even better. The coffee from here is not very good, even if you paid for it in hard-currency.
5 May 2013