Frugal Friday

Roasted chicken with vermicelli and fresh vegetables & herbs..

Leeks, celery, carrots, garlic, sage, thyme, rosemary, some dried tomatoes that I put up at the end of the summer, tumeric, roasted red pepper, freshly ground caraway and brown mustard seed, S&P, vermicelli,  stock/broth and chicken pieces (I’m using inexpensive thighs).

Season the chicken well with S&P and half sharp paprika and brown in a Dutch oven with a little olive oil.  Transfer chicken pieces to another skillet and finish in a 400 degree oven (about 15 minutes).

Meanwhile, sauté the vermicelli, mustard/caraway and vegetables in the same Dutch oven until the vegetables soften and the pasta is lightly browned, about 5 minutes.

Add the garlic, herbs, red peppers, turmeric and just enough stock or broth to cover the vegetables.  Cook until the vermicelli is just done, about 8 minutes.

Using a slotted spoon, make a nest of pasta on the plate and dress with raw sprouts and microgreens. Place the chicken on top of the pasta and drizzle with a little of the stock and drippings from the chicken pan. Garnish with chopped Italian parsley.

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