For all those that sent prayers and well wishes for Beau’s recovery, thank you! He was so much better by the end of Monday and today he was almost himself again. I know some out there think that I’m a little crazy to worry so much about a dog, but to me he’s so much more than just a pet, and over the six+ years we have had this gentle soul, Lisa and I have done everything we can to make up for those first few years of pain and suffering that he endured. So thank you, my friends.
With things almost back to normal I decided a little comfort food was in order, nothing lavish or heavy, just simple good food. I had purchased a whole free range chicken and while I usually roast it whole, I decided to cut it up into quarters and roast it along with some vegetables that I had on hand. Shopping is an adventure with me, and it usually takes a good 2 hours to walk the store, looking at what’s available and trying to plan a menu in my head as I go. I always start in the produce section for no other reason that it’s where the store entrance is, which seems to be the standard these days for grocery stores. This time of year local veggies are in short supply, and if you truly wanted to be a locavore this time of year you would be limited to root vegetables. With that thought in mind, I had purchased a variety of different root vegetables with the intentions of roasting them, of course, I also picked up a few others for color and to keep it interesting.
For years I avoided Fennel, I had no idea just how good it was. The first time I used it more as a necessity in my Mediterranean Ratatouille, and after tasting how good it was roasted, I was hooked! So now its a staple in any roasted vegetable combination I do. If you haven’t tried it you don’t know what your missing, trust me it is delicious!
There is no real recipe for this dinner, I roast meats and vegetables pretty much the same way. Extra virgin Olive Oil, sea salt and pepper, and whatever fresh herbs I have on hand. You can marinate the chicken if you like but give it enough time to absorb the flavors, overnight is the best for marinating chicken. But tonight’s dinner was done more quickly, deciding late in the day what would be made, so after cutting up my chicken, rinsing it thoroughly, it got a nice coating of olive oil and seasoned with sea salt and pepper, then into a 350-degree oven it went! After cutting up some carrots, potatoes, brussels sprouts, fennel and beets, I added some grape tomatoes and whole mushrooms ( I would have added onions, but alas there were none on hand….sigh, how could I forget onions) , they were done the same as the chicken with olive oil, seas salt and pepper. I had some fresh rosemary on hand so it found its way into both the chicken and vegetables.
About 45 minutes later everything was done, and we enjoyed a warm comforting meal of simple wholesome food, and I’ll tell you, sometimes it just doesn’t get any better than that!