Revolutionary War Chicken
The First Reader and I were driving home Sunday Evening after a lovely visit with friends, and keeping each other awake on the long dark roads. One of the topics was food, naturally. We talked about planning the coming week’s menu (we rarely stick to it, but it’s helpful anyway). I suggested that when we got home he look through the vintage cookbooks I picked up recently and choose a fun recipe or two out of them.
“Why don’t you make Revolutionary War Chicken?” He asked.
“What’s that?”
“You know. Chicken Catch-a-Tory!”
He’s lucky I was driving. But bad puns aside, we did have chicken in need of using up. And when he handed me one of the cookbooks with a grin and impish twinkle, I knew what I was doing for dinner, and the blog!
Right away I had to beg Bertha’s pardon. I didn’t have a whole chicken, I had two large boneless skinless chicken breasts. While I was changing it up, I decided 2 tablespoons of onion was silly, and used a half a large onion. I did only use a teaspoon of garlic: dry granulated. I also deglazed the pan with a half cup of merlot, something that would make a good Baptist clutch her pearls.
I’m not sure what tomato sauce with cheese is. I didn’t have that in the pantry, so I added a quarter cup of Parmesan to the sauce.
I served it over rice, and it was hearty and filling. The sauce was nicely thick. It was a bit on the acidic side, next time I’ll add a pinch of baking soda while it is simmering.
Vintage cookbooks are always fun to cook from. Even if I do look at the recipes as more, you know, guidelines.
As for the pun… I love my husband. Even if he does have a terrible sense of timing!
