Grilled chicken with tarragon; confits of carrots and scallions -12 June 2017

This is from a recipe by Georgeanne Brennan in Potager, one of our most excellent cookbooks. This is what I actually did. Peel and cut up 4 monster carrots (there were leftovers – 3 would do for two people) into 1/3 inch slices (recipe says 1/4″). Heat 1 Tbsp butter and 2 Tbsp olive oil till the butter melts, and toss the carrots in it, then turn the heat to very low cover, and cook 40 minutes. Turn occasionally. Clean and trim 3 bunches scallions (7 scallions were in each bunch – we ate them all) and cut into 1/4″ (whatever) slices. Heated a separate pan with butter and oil as above. This turned out to be more fat than necessary. The carrots cooked more than 40 minutes, the onions probably 20 or so. This worked well. The recipe says to start them at the same time, but really, the carrots should cook MUCH longer than the scallions. [About 15 minutes before the veggies would be done, I turned on the small oven with dinner plates in it, to about 200 degrees.] When the veggies are cooked, stir 1/2 Tbsp sugar into each pan.

Meanwhile, make a dressing for the chicken. For one Costco “breast fillet”, cut into two slabs, I used about 1 tsp fresh-squeezed lemon juice, 1 tsp olive oil, 1/3 of 1/4 tsp salt and the same of pepper. I mooshed the two chicken slabs in this and left at room temp for a half hour or so. D grilled these on high till done. The scallions and carrots make a bed for the grilled chicken. It’s a yummy dish!

On Thursday at Costco I bought a bottle of McIlroy Chardonnay from  new vintage (2015) to see if it lived up to the 2014 wine (of which we have a pile in the cellar). No. Perfectly good wine, but it doesn’t have the magic taste that the 2014 did, which one of the winemakers (at Costco!) pointed out was similar to that of Chalk Hill’s chardonnay. The 2014 was, the 2015 is not. Alas. Glad I stocked up!

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