Using both of these dishes as inspiration, I made my own mushroomy concoction. I cooked chicken breast chunks in olive oil, onions and garlic, then added lots of mushrooms and thyme and a nice glug of red wine (and some for me). I let that mixture simmer a bit and then added a little bit of cornstarch to thicken the sauce into gravy. I also made buttermilk mashed potatoes (with the skins left on) and roasted some sweet corn on the cob (for Emi).
We added a green salad with vinaigrette and it was a yummy meal. Lucky for me and Scott, there were leftovers!
|Scott and David both thought this was beef - I think the wine and mushrooms made it heartier or something...|
|A comfort food...the buttermilk gives the potatoes a creamy tanginess (tangy creaminess?)|
|The potatoes are smothered with the chicken & shrooms...|
Of course I still have Smitten Kitchen's Roasted Tomato Soup with Broiled Cheddar on the "To Try" lists for this Autumn. It combines my son's favorite dinner into one dish. He always asks for Grilled Cheese and Tomato Soup, nevermind that it might be 106 degrees outside. Lucky for him, the season for soups is upon us. Note: If I were a good mom, I'd have made this for his birthday dinner *sigh*