A very lazy Sunday

LOCATION:  In our tiny house in Mission, Texas
WEATHER:  Very nice.  High 75

I was a lazy slug today.  The most activity I got was doing the laundry!  Other than that, I immersed myself in a good book for almost the entire day.

George did a bit more….He played chess with our friend and then went to a farmers’ market/street party with these same friends.

DINNER:  We started with a Greek salad, from a recipe that our friends Tony and Jenny shared with us.  They are our camping partners, and we hope to reunite with them this spring/summer. 

The main course was from Jacques Pepin.  He says this was inspired by a famous Italian dish veal in tuna sauce.  He makes it with chicken breasts.  The poaching broth turns into a soup to accompany the chicken.  It was a bit bland for our taste. 

CHICKEN TONNATO

For the chicken…
1/2 cup sliced onion
1/2 cup sliced leek
1 cup sliced white mushrooms
1/2 cup diced carrot
1/2 cup diced celery
1 tsp salt
1/4 tsp pepper
5 cups water
4 boneless, skinless chicken breasts

For the tuna sauce…

1 can (2 oz) anchovy fillets in oil
1 can tuna in oil
1 large egg yolk
1 T Dijon
1 T fresh lemon juice
1 T water
1/4 tsp salt
1/2 tsp Tabasco
1/2 cup olive oil

4 cups arugala leaves
1 T drained capers
1 T minced chives

For the chicken – Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan.  Bring to a boil, reduce the heat to medium and boil gently for 5 minutes.  Add the chicken breasts and cook them about 5 minutes.  Remove from the pan from the heat, cover, and let the breasts stand in the broth for 15 minutes.

Meanwhile, for the sauce – Set aside 4 of the anchovies for the g arnish.  Put the tuna and the remaining anchovies in a food processor along with the oil from both cans.  Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds.  With the processor running, add the olive oil in a slow stream.

At serving time, divide the arugula among four plates.  Remove the chicken from the broth.  Cut each breast into 4 crosswise slices and arrange on top of the arugula.  Generously coat the chicken with the tuna sauce and top each serving with 1 of the anchovies.  Sprinkle on some capers and chives and serve at room temperature.  Reheat the broth and serve with the chicken. 

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