Inspired by Pam's roasted chicken with summer veggies, and Katherine's Chicken Pastina, last night's cool weather inspired me to make something similar to what they both did last week. Of course, I never have the same things in my kitchen as other people. I also cannot possibly cook my starch with my meat (with exceptions for roasted potatoes), because I'm pretty sure that degree of food mixing is illegal or at least stomach-damaging. Hmmm, maybe I should be eating off my dearly beloved's grandmother's depression glass with separate food sections? Naaah, that would just be way too food segregationalist, wouldn't it? I digress. Anyway, this is what I did. After you drool over Pam's and Katherine's lovely contributions to food world, this isn't all that great, but it's the best I could do last night (and it also warmed the kitchen on a rainy 50 degree night).
Chicken With Tomatoes
3 pounds boneless, skinless chicken, cut into large chunks
salt & pepper to taste
2 tomatoes, diced
4 green onions, diced
12 basil leaves, snipped
2 cups chicken broth
1/2 cup water whisked with 6 tbsp cornstarch or flour
mozzarella cheese slices
In the bottom of the broiler pan, drizzle olive oil. Place the chicken chunks in a single layer, very lightly salt and pepper and broil for 5 to 6 minutes per side, depending upon the size of the pieces; it won't quite be done. Meanwhile, in a saucepan, heat the chicken broth, and whisk in the water/cornstarch or flour combo. It will be very thick; don't worry, that will get sorted out. Stir in the tomato, onion and basil, and cook a few minutes, until the chicken has cooked sufficiently. Pour the sauce and vegetables over the chicken, and return to the broiler for 3 minutes. Top with thin slices of mozzarella, which will melt in but not disappear. Serve with a side of buttered pasta and a green vegetable (I chose broccoli). Serves 5 (yes, I'm sadly back to small family cookery).