Now and Later

I don’t assume that my readers make all of the recipes I post here at Fresh Parm, much less make them in the order I present them. However, if you do happen to be able to carve out two days together, may I suggest making this recipe, then turning the leftover chicken into curried chicken salad? The catch is that you’re going to have to wait until tomorrow to read the chicken salad recipe, so—if you think you’re game—get everything assembled for the chicken today so you’ll be ready (after perhaps a quick run to the store tomorrow) to turn the leftovers into a light and tasty lunch.

Not that the chicken isn’t tasty the first day (the herbs and Parmesan fuse to make a very flavorful coating and the potatoes deliciously retain hints of the sherry), it’s just that I think you’ll really be wowed by the makeover the chicken gets for the curried salad. It’s a winner.

Parmesan-Herb Chicken with Potatoes
Serves 2-3

5-6 medium red potatoes, peeled and cut into 1-inch pieces
½ a medium white onion, chopped
2 stalks celery, sliced
2 medium carrots, thinly sliced
¾ c. chicken broth or stock
¼ c. dry sherry
sea salt and black pepper
3 boneless, skinless chicken breasts (about 1 lb. total)
1 tbsp. herbs de Provence
1 tbsp. garlic powder
¼ c. grated Parmesan

Arrange the potatoes, onion, celery and carrots in bottom of slow-cooker. Pour the chicken broth and sherry over the vegetables and season with salt and pepper. Season the chicken on both sides with salt and black pepper, then lay on top of the vegetables. Sprinkle the herbs de Provence, garlic powder and Parmesan on the chicken, pressing the seasonings and cheese into the meat.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.