As you know, no weekend of mine is ever complete without me indulging in one of my crazy kitchen experiments.
This week I’ve cooked a rosemary chicken along with a mushroom and pea soy sauté and a potato Greek salad.
Rosemary Chicken with mushrooms and potato salad
Serves : 1/2
Time to prepare : 30 mins
What you will need
Chicken legs or breast
Thousand island dressing
Salt and Pepper
Steps to follow
1. We start by marinating the chicken in a mixture made of lemon juice from one lemon, two spoons olive oil, salt and rosemary. You can add a pinch of thyme if need be. Let it sit for 3 hours.
2. Greek Potato Salad : start by boiling one/two potatoes. Cool them off, peel and then mash into fine pulp. Add Greek yogurt and half a spoon of thousand island dressing, salt and a pinch of oregano. Mix well. And set aside.
3. Sautéed Mushroom and Peas : we start with chopping mushrooms in fine slices and sautéing with peas on a low flame. When the mushrooms start to brown, add a teaspoon of soy sauce and toss well. Set this aside as well.
4. Rosemary Chicken : Now for the start of the show, heat a shallow pan on low flame. Add the marinated chicken and cook on low flame for a good 20 mins, all the while turning it around to make sure every side is well cooked. Once done, sprinkle pepper from top.
Now serve the three together, and voilà! Beautiful food right there.
Well its not as healthy as I’d like honestly, with the potatoes, but Greek yogurt helps keep it healthy and it is after all a weekend. And its my binge day.
Much love ❤ The Carnelian Cloak