BE CREATIVE WITH LEFTOVERS -

Charcuterie Chicken Thighs

Leftovers could be another meal for another day or you can re-purpose your leftovers and create a new meal.  Often after a special dinner or holiday, you may have leftovers, such as the meats and cheeses from a charcuterie board.  My recipe here is a chicken dish dressed with olives, peppers, sundried tomatoes, artichoke hearts, salami and other meats leftover from my charcuterie board.  I used chicken thighs, but you can use boneless breasts or whatever you prefer.

INGREDIENTS:

·      6 Chicken thighs – trimmed

·      4 cloves of garlic sliced thin

·      2 scallions cut into small pieces

·      Assorted olives pitted and sliced

·      Sundried Tomatoes, Roasted red peppers cut up

·      Salami, Soppresata cut into small pieces

·      Parsley – handful chopped

·      Rosemary – a sprig

·      Salt & pepper to taste

·      1 tblsp of Tumeric – anti-inflammatory and adds nice color

·      ½ cup of chicken broth

·      ½ cup of white wine

DIRECTIONS:

·      Clean and trim chicken thighs leaving some skin

·      Pat dry with paper towels and sprinkle with tumeric

·      In a roasting pan, put chicken, garlic, scallions, and other dressings or leftover items over chicken

·      Sprinkle with salt and pepper

·      Pour in chicken broth over chicken

·      Pour in white wine over chicken

·      Bake in oven @ 400 degrees for about 1 ¼ hours, maybe longer depending on size of chicken

·      Dress with chopped parsley and rosemary

·      Serve with a vegetable and salad and rice or potatoes

ENJOY YOUR CREATIVE DINNER UTILIZING LEFTOVERS!