There are no rules to this dish. leftover sausage, roasted veggies, soft cheeses would all work. the key to this is to keep it simple!
Yield: 6 servings
Ingredients:
for the chicken:
4 – 6 organic chicken breasts, bone in, skin on
good olive oil
Celtic sea salt
fresh ground pepper
for the hash:
3 tablespoons unsalted butter, divided
1 cup cooked chicken, cubed or shredded
1/2 – 3/4 cup cooked potatoes (I have used leftover baked potatoes and grilled potatoes)
3/4 cups leeks, white part only, diced
3/4 cups celery, diced
1/2 cup red pepper (or whatever color you have on hand), diced
1/2 teaspoon Celtic sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon cumin
1/2 cup homemade chicken broth
4 large organic eggs (optional)
Instructions:
for the chicken:
Preheat oven to 375°F. Line a rimmed baking sheet with heavy duty foil. Set aside. Wash and pat dry the chicken breasts. Place on prepared baking sheet. Brush breasts with olive oil. Sprinkle with Celtic sea salt and fresh ground pepper.
For the hash:
In a large cast iron skillet, melt butter. Add leeks, celery, and red peppers. Saute until translucent and soft, about 10-12 minutes. Add chicken stock and turn up the heat to high. Bring to a boil. Turn down to medium and reduce liquid by half. Add cooked chicken and potatoes. saute until both are warmed through. Add salt, white pepper, and cumin. turn down to low and keep warm while poaching your eggs (if using). Serve warm!
- Recipe courtesy of Susan Salzman