By preference, pre-roasted from the store,* as I like dark meat; however, about the only way I cook it and consistently get it right is steaming breasts. (Half an hour in the steamer does a juicy breast and rice, and the quickest, nicest sauce is to mix wet mustard and lemon marmalade.)
Come to think of it, if the chicken and the rice go in the steamer first, they'll be done right around the time the corn saute comes out of the pan. Or those bitty redskin potatoes to up the vegetable quotient, and they can be sprinkled with a little butter and more of the parsley that went in the corn.
*I haven't been in a British grocery store in... ever, actually - do y'all have pre-roasted chickens? You can't move for tripping over them here.
My other option, if I didn't want to eat meat, would be tomato soup and an herbal cheese omlette. The magazine said that the corn souffle would make a good filling for an omlette as is.
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Date: 2007-09-13 01:23 am (UTC)Come to think of it, if the chicken and the rice go in the steamer first, they'll be done right around the time the corn saute comes out of the pan. Or those bitty redskin potatoes to up the vegetable quotient, and they can be sprinkled with a little butter and more of the parsley that went in the corn.
*I haven't been in a British grocery store in... ever, actually - do y'all have pre-roasted chickens? You can't move for tripping over them here.
My other option, if I didn't want to eat meat, would be tomato soup and an herbal cheese omlette. The magazine said that the corn souffle would make a good filling for an omlette as is.