It’s been an insanely busy week so I haven’t been cooking as much, which is unfortunate. I did participate in a book club talk about The Omnivore’s Dilemma by Michael Pollan, which resulted in a huge discussion of local food sources, what it means to go organic and why we should all be cooking more of our own food instead of eating prepackaged items. It’s a hellova read, and made me think a lot more about what I put in my body and where it comes from.
But I digress, tonight’s dinner was really simple, and designed to be made on the grill. We picked up some chicken breasts (bone in), some corn on the cob and the fixings for a nice salad. Once I had put together the rub for the chicken we realized we were out of gas on the grill, so we ended up making the chicken in the oven and steaming the corn on the stovetop. It was still delicious, but it would have been nice to bust out the grill in honor of the almost spring-like weather we were having today.
Here is the chicken recipe:
1/2 cup dried mushrooms (I used a mix, but if you can get porcini those are best)
5-6 dried sage leaves
3 tablespoons olive oil
juice of 1/2 a lemon
3 chicken breasts, bone in
Preheat oven to 400 degrees. Take the dried mushrooms and the sage leaves and place them in a spice grinder or food processor and grind it into a powder. Pour the mushroom sage powder into a bowl and add the olive oil, mixing to combine:
Rub the chicken all over with the mushroom sage mix. You can do this in advance and place the chicken into a ziploc in the fridge to allow the mushroom & sage mix to marinate the chicken. Once the oven is heated up, place the chicken onto a baking sheet and sprinkle it evenly with the lemon juice. Bake the chicken for for about 40 minutes until it is good and browned and cooked through. You could use white wine in place of or in addition to the lemon juice for a little extra flavor. Rosemary may go well with the mushrooms as a substitute for the sage.