As the sun fades in the west, the roast chicken of the past two posts comes to a good end.
It’s stocked the freezer with, wait for it, stock.
And having been picked clean by a professional chicken picker, aka Groom, it has yielded yet another memorable meal.
Thanks to The Splendid Table's How to Eat Supper, the left over chicken found itself in one hell of a tomato sauce seasoned with cinnamon, crushed Aleppo pepper flakes and Turkish oregano. Topped with a bit of creamy goat cheese, the only thing missing from this meal was the belly dancer.
No, wait. I was here.
You gotta do something to keep the spice in life.
Roasted Chicken with Orecchiette in a Greek Tomato Sauce
Liberally Adapted from The Splendid Table’s How to Eat Supper
A couple of good swirls extra virgin olive oil
½ large Vidalia onion, coarsely chopped
Small handful Italian parsley, coarsely chopped
Coarse salt and freshly ground black pepper
2 tbsp sun dried tomato paste
1 tsp dark wildflower honey
½ glass red wine
Big spoonful garlic confit
28 ounce can San Marzano plum tomatoes
1-½ cup diced roasted chicken
Orecchiette or a “hollow” pasta to catch the sauce
1 ounce creamy goat cheese
Heat olive oil til wavy in 12 inch skillet over medium high heat. When wavy add parsley, onion and a generous pinch of coarse salt and lots of freshly ground black pepper.
Cook until onions are soft and golden and add sun dried tomato paste, garlic confit and dark wildflower honey and combine well. Let cook for about five minutes and then add red wine and the San Marzano tomatoes and their juice. Season well to taste, and let cook for about 10 minutes until thick. Add diced roasted chicken. Let simmer for 10 minutes .
Cook orecchiette , drain and add to the tomato sauce. Sprinkle 1/2 ounce of creamy goat cheese to pasta, stir and add a remaining.
Serves 3 generously.
One Year Ago on Feeding Groom