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Chicken Breasts Diable

Celebrating life, community and new experiences.

Double Digits! WP 2013

We celebrated my youngest’s birthday when she rolled into proud double digits. It is our family tradition to honor a new year with a special dinner.  The previous year she choose Lamb with her family-famous quote “Lamb is my cake” when asked what she desired for dinner. This time she chose her favorite steamed beets with melted chèvre and being a member to the French Friday’s with Dorie I decided to try a new recipe from her most loved cookbook Around My French Table – Chicken Breasts Diable.

I know the sage advice, not to turn your guests into guinea pigs (nor to put undue pressure on oneself as the host) by trying something new when entertaining, but it never fails to be exactly what I do. And to top it off, I jumped in with both feet and made two new recipes to satisfy our range of pallets (pescatarians, vegetarians, opportunivores).

I have faith in Dorie and somehow knew her tried and true recipes would be easy to follow and would deliver sans stress, and that is just what happened.

If you would like to make this recipe and don’t have the book (I highly recommend) then you can find it here.

Bon Anniversaire!

RachelleWeymuller_4404

Page 217 in Around My French Table

 

 

Shallots and Garlic on the Chopping Block rachellekweymuller

Garden Shallots and Garlic

 

Sliced Shallots rachellekweymuller

 

Chicken Breasts In Cast Iron

 

RKW_0060

RKW_4439 Beets Hit the spot Weymuller photography

Garden Organic Chioggia Beets, Local Chèvre

I do love beets especially when they were grown in the backyard. These beautiful root vegetables date back to pre 1840. They are an Italian heirloom variety given the name of the Italian fishing village from where they originate.  Chioggia beets are folate rich, low in calories and they are a good source of fiber but that’s not their best qualities. These colorful beets deliver a sweet and tender flavor that even picky eaters will appreciate. We choose to eat the whole beet by steaming the beet root until tender,  then sauté the greens with a little garlic and ghee or butter, finishing the greens with a splash of rice vinegar. To complete our beets we add our favorite local chèvre, that is at room temperature so it will be creamy enough to spread onto the beets and melt a little more.

 

Chicken Breasts Diable On Rice Served Up rachellekweymuller

Happy Friday to you in the New Year 2015!

Head Shot RachelleRachelle @ Caramelize Life
Making Life a Little Sweeter through Food, Travel and Community

One Comment Post a comment
  1. Yummmmm! I’ve been wanting to try some recipes from Dorie Greenspan’s cookbook–thanks for inspiring me to make it happen. And I love the info about and photo of the Chioggia beets. Thank you.

    Like

    January 13, 2015

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