STORY Root vegetables are one of my favorite staples in my kitchen. They simply last forever – an important feature in a single person’s kitchen. And when vegetables are caramelized they become sweet, and melt in your mouth. This dish […]
Once a week, to make my life much easier, I put chicken or a Cornish hen in a rotisserie, and every week whenever I make this dish, I recite in my head one line from the Lord’s Prayer “Give us this day our daily bread,” only I insert “weekly chicken” where the daily bread would be. And why not? This recipe is heaven sent. The weekly chicken with herbes de provence only takes about 5 minutes to prep (45 – 60 minutes of inactive cook time), and it allows me the freedom to create three to four quick and easy meals during the week.
And the recipe is so incredibly easy, you’ll never want to buy the canned variety again. Take it with you to Thanksgivings dinner, and you’ll look like a rockstar.
Sometimes the Single Chef is invited out and she has to be prepared. Last year I was invited to a last minute 4th of July BBQ and I brought this spiced-up variation on a Paula Dean recipe. I used the ingredients I had on hand and added a couple of tablespoons of dill and parsley my friend had chopped up for borscht, then packed it up and took it to the BBQ. The result was delicious (and I made a lot of male friends). If you’re vegan, use Bush’s Vegetarian beans and make sure to leave out the bacon.