I love to tell a story, one quick read of our blog posts will tell our readers that. However, there’s no real story attached to this recipe. In short this recipe is simply one of those recipes that’s been mulling around in my head that I needed to get down on paper. It’s an easy dish of pan-fried chicken on a bed of buttery leeks, smoked bacon and cannellini beans, thus quick to prepare and packed full of flavour making it ideal for the mid week rush!
That’s the thing about food for most foodies, we are always thinking about food. What we’re cooking? Where does it comes from? Can we grow it ourselves or where’s the best place to source it? Consequently Michelle and I have a never-ending dialogue about food.
However there remains one question which even the most dedicated foodies amongst us really don’t want to consider. Mid week, busy day and you ask your family”what do you want for dinner tonight?” Despite being keen cooks, it’s this one dilemma that bogs us all down!
Some typical responses from my family include: “I don’t know”; “I don’t mind”; “I’m happy with anything”, that is until you suggest something they don’t want. Meanwhile let’s not forget my all time favourite response “What do you want?” Clearly if I knew the answer I would not have asked the question! Similarly, up and down the country there are other equally fraught parents desperate for an answer that might actually contains a meal suggestion! After all we all have days when we just want someone else to make the decision!
Nevertheless when my husband is asked this question and actually bothers to give a suggestion it’s always “chicken fajitas” or indeed any variety of chicken in a wrap! (Worth mentioning at this point that my family have almost put me off chicken wraps for life!) Equally annoying for Michelle is the response “chicken casserole, you know the one with the bacon in it!”
So for an alternative chicken dinner tonight its pan-fried chicken with smoked bacon & beans. Will they enjoy it as much as their usual request? Well we hope so as we think it’s a lovely plate of food.
We would also thank Donald Russell for providing us with the chicken and the bacon that we used in the creation of this dish. You can also read about our Supperclub last spring where we used Donald Russell chicken supremes.2