I started the pre-salted chicken in the skillet on a bed of tomatoes dressed with olive oil, salt and white wine. When the chicken was 3/4-cooked I pulled the chicken out of the pan and added the asparagus, mixing it with the tomatoes and chicken pan drippings. I put the chicken back on the asparagus and returned the pan to the oven. When the chicken was cooked we removed the pan from the oven and let the bird to rest in the pan to give the juices time to finish mingling with the vegetables. The chicken flavors the vegetables. The vegetables flavor the chicken. The combination of everything together continues to demonstrate the idea that the result is greater than the sum of its parts.
Years Past
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