So I eat lunch fairly often in the library break room with my friend and co-worker LW. I often bring leftovers and she often gets “mad” at me because I rarely follow a recipe or shop for special ingredients. I am a huge fan of using what’s on hand!
This one is for her – I laughed as I made it thinking of her reaction and she did not fail me today at lunch today.
4 boneless skinless chicken thighs (from freezer)
2 T olive oil
Some flour
Penzey’s Greek spice – a sprinkle
Cut the chicken into chunks, sprinkle with flour and the Penzeys and sauté until nicely browned. Do two batches. It’s a pain but it ALWAYS comes out better.
Deglaze the pan with ¼ bottle of (Your Last) bottle of Two Buck Chuck.
Add in:
Frozen artichokes (1/2 a bag)
Leftover sautéed onions from Sunday
Leftover chopped green onions
Sliced green olives
sliced jarred red peppers
Discover you have no more grape tomatoes or black olives – shrug and move on
Add in about a cup of the pasta water if it seems too th
Cook till heated through.
Add
¼ cup whipping cream leftover from Passover. (I sniffed! It was still good!)
4 slices provolone
Serve some to your children (over pasta)
Then add in 3 handfuls of spinach. Cook spinach down and serve to the grownups.
This made 4 servings for dinner and two for lunch!
