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RECIPE

Serves 2 Most Generously

A CookTale

Sometimes I think that the evening after Roast Chcken Hash, Makes the original Roast Chicken a most worthwhile endeavor. Be it Chicken or Lamb or Beef, Hash is extrodinarily tasty and contains delicious vegetables, savory herbs, plus I add a few tablespoons of diluted Demi-Glace to create a sauce and moisten it all up. What could be tastier than all of that ?

INGREDIENTS

Leftover Roasted Chicken
16 Basil Leaves cut to a chiffonade
Kosher Salt & fresh Black Pepper
A dash of Red Pepper Flakes
5 TB of Butter, divided
1 Pound boiling Potatoes, peeled & large diced
1 Red Onion, to large dice
1 Red Bell Pepper, to large dice
3 Garlic Cloves, minced
1 tsp of fresh Thyme Leaves
1 tsp of Paprika (optional)
4 Scallions, white & green parts, diced
1/4 Cup chopped fresh Leaf Parsley
1 Ounce of Demi-Glace diluted with water or Chicken Broth (optional)

METHOD

1. Cut the leftover Chicken into 1″ pieces.
2. Melt 3 TB of Butter in a large saute pan. Add the Potatoes & Onions, 1 tsp of Salt & 1/2 tsp of Pepper. Saute over medium heat for about 10 minutes, until evenly browned & cooked through. Remove from the pan to a bowl.
3. In the same pan, melt to 2 TB more of Butter. Add the Red Peppers, Garlic, Thyme, Paprika, 1 tsp of Salt, 1/2 tsp of Pepper & the Red Pepper Flakes. Saute over medium heat for about 5 minutes, until the edges of the Peppers are seared & the vegetables are tender.
4. Just before serving add the Chicken to the vegetable mixture & the optional Demi-Glace & heat through. Toss in the Scallions, Parsley & Basil, toss together & serve.

L
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