Day 71: unexpected woodsiness

This post, and indeed the next couple of posts, may well be shorter than usual. This isn’t to suggest I valued the choices any less, it’s just that I’ve got a bit of catching up to do on here because I took a few days off over Easter. In addition, today, I am feeling a tad delicate from a weekend of overindulgence of beer, wine and gin (and not necessarily in that order). Self inflicted, I know!

Today’s pick was somewhat of a surprise: I had planned on making Nigella’s Chicken and Pea Traybake, but, following a recent re-browse of At My Table and re-discovering the gorgeous picture of Nigella’s Chicken with Red Grapes and Marsala, we thought we’d ask the butcher if he had any chicken supremes. He did not but was happy to prepare a few. Result!

Nigella’s Chicken with Red Grapes and Marsala

My love, or rather the discovery of my love, for sweet-savoury flavour combos is a fairly recent one. It’s a discovery I was led to by one of my best friends a few years ago and I’ve never looked back. Before this discovery, I never would have tried this recipe (perhaps I might have omitted the grapes - but then it just becomes Chicken with Marsala: gorgeous still, I’m sure, but an entirely different recipe) but I am thrilled to be working through my stubbornness with the opportunity to try novel (to me) and wonderful things like this.

Flavour musings

Although I know a photo doesn’t in any way define the deliciousness of the final piece, I am (if I say so myself) inordinately proud of my attempt here. A true homage to the autumn colour palette: Nigella’s Chicken with Red Grapes and Marsala echoes the musky, woodsy smells and flavours of autumn, and I’d happily (and indeed full intend to) eat it all year round.

I very casually measured out the ingredients for the sauce, simply with the intention of making more: I am a sauce lover. I served this with smashed (semi-mashed) skin-on new potatoes, loaded with butter and fresh chives.

I am also grateful for the introduction to the word woodsiness and am very thankful to Nigella for it. And, as with the previous entry, have included it in the title today to pay tribute to it and as another forever-reference.