This started out as chicken noodle soup but when I went to grab the homemade stock from the freezer it wasn’t there. So be it! The mirepoix was ready so I deglazed with some white wine, threw in the chicken breast left over from a rotissery chicken, added herbs, olives, some preserved lemon and a small can of red kidney beans. By the time the pasta was cooked al dente the chicken sauce was ready and dinner was served. The preserved lemon and Spanish olives was the perfect addition for salt and tang. The chicken was moist and tender with hints of fresh sage and rosemary. Garlic bread, a simple Romaine salad with a lemon vinaigrette and a bottle of Chardonnay topped off the meal. Amazing what can be created at a spur of the moment. I will remember this improvisation next time I have to cook for company. Quick and easy wins the day.
Chicken with Olives and Preserved Lemon