This looks like a delicious way to use some leftover roasted chicken but I wonder what you recommend as a side dish (if any)?
Recipe question for:
Chicken and Mushrooms on Toasts
Recommended by Food52
9 Comments
(Also, another tip: add some smallish allspice berries to your black pepper grinder. You may need to pick through the whole berries, as I've found a lot of variation in size, and my grinder doesn't do well with the huge ones. I use a ratio of about 4 to 1. It will make your ground pepper taste so good! This is something Edward Behr recommended in a book he wrote about 20 years ago; I think it was called "The Artful Eater." It may have been given a new name in its later printing/edition.) ;o)
Also, I might mention that when my boys were young, I'd put peas in this at the very end, before serving, as the boys loved peas in any dish (and doing so made it a one-dish meal, therefore perfect for a weeknight); plus, the peas add a bit of color. ;o)
In addition to AJ's recommendations, I'd also recommend a green salad. Along with the typical scallions, cherry tomatoes, etc., you could dress it up with walnuts or almonds, or sunflower seeds, dried cranberries, cheeses, if you like. The fact is, the Mushrooms and Chicken are the star. I've learned to double the recipe because people just want more. It's the magic of comfort food.