Meaning "Specialty of the House" -- this was the title Pamela suggested when she said I should include this dinner on the blog. It implies something a bit beyond the usual post, as no recipe was involved.
Rather, the concept for this dinner evolved in real time as I considered what to do with a few different leftovers. I set the chicken breasts (about one and a half of them) that were thawed but not used earlier in the week onto a plate and poked them with a sharp knife. I doused them with soy sauce and then smothered them in sriracha and returned the plate to the fridge for a couple of hours.
When it was time to cook, I heated oil in our indispensable cast-iron skillet over a high flame while I sliced the chicken into thin strips. I then sprinkled liberally with dried thyme and when the chicken was seared and nearly cooked through, I thinly sliced a crisp, granny smith apple and stirred it in. As I usually do when cooking with apples, I sliced the top and the bottom off, discarding them, and then used a corer to make 8 sections. I sliced each lengthwise into two or three thin slices, leaving the skin on. By discarding the tops, I get about half the skin and most of the flesh, making for a nice compromise on texture.
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| Apple-chicken-thyme, in progress |
I then added a bit more oil and a cup of cooked rice that was already in the fridge. Once heated through, I plated this and opened -- as one might guess -- some Malbec. This was so simple and delicious that we will savor today's leftovers (with a shared quesadilla) and will put this in the Casa Hayes-Boh dinner rotation!
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