Day 267: Applesauce Chicken, Buttermilk Smashed Potatoes with Caramelized Onions and Honey-Balsamic Beets
I do believe I have achieved one of the most visually unappealing meals possible – the fleshy colour and mushy texture of both chicken and smashed potatoes did not make this an easy photo.
I was all set to make French onion soup tonight, to justify my 25 cent purchase of two soup bowls circa 1972 at a garage sale last summer, when I got a call just after noon to see if I was available to go do traffic on the Homestretch. My first reaction: what can I put in the slow cooker that will be done in 6 hours? And can any of it come from the freezer?
I remembered something I saw on S’s blog recently – chicken cooked in applesauce – and considering my plethora of apples, mushy apples, applesauce and other apple products, it seemed fitting. Plus our nice, non-carnivorous neighbours brought over a box of frozen chicken breasts they got as a freebie-with-purchase last week at Superstore. It seemed like good three-year-old food: chicken with applesauce. I wondered if I had any rhubarb in the freezer too, thinking it would go well with the chicken and apples and would make it a little more than just chicken cooked in applesauce, and I came up with a freezerbagful of pureed rhubarb that I had stashed away for a night of rhubarb bellinis that never happened.
So I put four frozen chicken breasts in, and about a cup each of applesauce and rhubarbsauce. And a bit of cinnamon, and a pinch of red pepper flakes. I forgot about the garlic and vinegar, and the chunk of onion I meant to put in was still sitting beside the pot when I got home. It cooked on low for 6 hours.
It still worked. It was a bit odd. W thought it was weird and refused to eat any. Mike liked it. I ate it, but thought I could have made better use out of those chicken chests. Awhile later when I was putting it away I picked at W’s and liked it much more; the sauce seemed to thicken up and the chicken was incredibly moist. It might be worth making using cranberry applesauce, or at least a few cranberries added to the mix.
The smashed potatoes were leftover from our Thanksgiving shoot (smashed potatoes are so much less pressure than mashed – just use thin skinned ones and you don’t even have to peel them), and the beets I had tucked in the oven to roast while I had it on for something else and had to be used; I cut chunks into a hot pan and drizzled them with balsamic vinegar and honey in a lazy attempt to recreate the balsamic carrots and beets I had thought at the time I’d be living on for the rest of summer. Winter too.
Buttermilk Smashed Potatoes with Caramelized Onions
AuthorJulie
Cover potatoes with salted cold water in a saucepan, bring to a boil and simmer until tender, about 20 minutes.
While potatoes are simmering, heat the oil and butter in a skillet and cook the onion over medium heat, stirring often, for about 10 minutes or until deep golden.
Drain potatoes, return to pot and coarsely mash with a potato masher, adding the buttermilk, salt and pepper. Stir in the onions and serve right away.
Ingredients
Directions
Cover potatoes with salted cold water in a saucepan, bring to a boil and simmer until tender, about 20 minutes.
While potatoes are simmering, heat the oil and butter in a skillet and cook the onion over medium heat, stirring often, for about 10 minutes or until deep golden.
Drain potatoes, return to pot and coarsely mash with a potato masher, adding the buttermilk, salt and pepper. Stir in the onions and serve right away.
(I do believe I have reached the double digits. Gulp.)
Ah, the precarious and unpredictable life of a reporter…..it’s not how it looks, I guess but how it tastes.
I love how you “tucked” the beets into the oven to roast. I picture you in a fuzzy bathrobe giving them little kisses.
Mmmmm, the leftover chicken would make amazing chicken salad sandwiches!!
Is Dana mccauley a friend?? Love your blog and your sense of humour!!!
hahahahaha! well, thanks for trying! 😉
we really liked it. But then we also have never had a rhubarb.
and I’ve never had a roasted beet. I need to get out more.
xox
steph
Clearly, the secret to making chicken and smashed potatoes photogenic is to add beets to the plate!
You can’t possibly be nearing the double digits… I am feeling this odd pressure as I really secretly enjoy reading this blog and laughing at the parallels to my own life!
On the other hand, I really thank you for reminding me that even with meal planning and so on, throw together dinners (with a bit of imagination and experimentation) are the way that most of us really do eat and we shouldn’t feel super-pressured to come up with new and inventive meals for our families every day (which is how I used to feel). You’ve been totally inspiring, real, and a great resource for me Julie!
Take care,
Mel
And by “secretly” I don’t mean that I hide that I read your blog but that it is one of the secret little treasures of my day / week – only for me to enjoy and share with my dearest girlfriends!
I’ll never make regular mashed potatoes again! I had never tried with onions in them. They were part of our New Year’s Eve supper with filet mignon. Merci.
Pat