Sometimes, I find it a chore to plan for meals, especially when I’ve run out of ideas. In times like this, you really wish the family member(s) can just state their dream dishes so that you could fulfil them.
I don’t wish to repeat dishes often since by cooking new dishes daily, I would be introduced to different cuisine and makes cooking more interesting. Of course, there is a need to improve on dishes but well, that is not often called for ( reads: the recipes work).
After poring over a few cookbooks, I decided on Italian – Giada’s Everyday Italian. Nothing fanciful, just roasted chicken with balsamic vinaigrette. As usual, I scale down the portion so that it is made for two. To complement the chicken, I add plain rice and carrots. The ingredients are not stuff that I normally cook with but for a change, they are okay.
1/4 cup balsamic vinegar
1/8 cup fresh lemon juice
1/8 cup Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup olive oil (or less)
4 chicken drumstick
1/2 tbsp chopped fresh flat-leaf parsley
In a baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt and pepper to blend. Whisk in the oil. Add the drumstick and turn to coat. Cover and refrigerate, turning the drumsticks occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400F. Roast the drumsticks uncovered until just cooked through, about 45 minutes. Transfer the drumsticks to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.
Pour the sauce over the drumsticks. Sprinkle with parsley over the dumsticks and serve with rice. I add baby carrots to the dish too, making it more wholesome.