On my way home I used my old method of considering pretty carefully what tastes I wanted for dinner. It’s a pretty simple thing to do, but you have to be in touch with your sense of taste to get there. Then just see what ingredient or taste comes to your mind, when you consentrate a little, and consider fairly what to do with it. Don’t be too specific, leave something to improvisation and ponder a little on the whole thing on your way to the kitchen. New things may emerge in your mind, and maybe you end up with a taste you didn’t think of – that’s a little achievement, actually, not a problem.
Onions was actually the first thing that appeared in my mind, simple and
cheap in the local vegetable shop, but I like the taste of it. I still eat too much
meat, so I couldn’t help myself looking for something in a food shop nearby, ending up with a couple of chicken breasts.
Absolutely unspectacular, I had neither the money nor the energy to find
ingredients worth a detour. But neither simple nor complicated means bad.
Many years ago I had a discussion about onion with a friend. We completely agreed that “killed onion”, as she called it, was completely boring, the dark brown things that always accompanied fried fish or something else I don’t remember anymore. We just had to make something else, some other food than the traditional things we had been brought up on.
Well, I can say we did, many did, we’ve all gone on making and eating all sorts of food, Thai, Italian, Mexican, domestic, various mixes and cross- overs of all kinds. I still enjoy putting chili in traditional dishes and on the whole making counterpoints of anything. Sounds like nothing, but eating the same all the time makes it boring. Actually one problem of poverty, although spices can be used to vary, which is cheaper than buying different sorts of meat or fish all the time. A veggie household also costs less.
Anyway. I actually killed this onion pretty thoroughly, but with herbs
(sage and rosemary) and smoked, dried, powdered red pepper. A little box,
Spanish thing, spicy and tasty. Butter, salt.
I have come into the habit of collecting the onion in a little pile in the middle of the pan, this way it gets really soft and moist. I hope it is a small technique and not only a feeling I have.
When it was almost as soft as I wanted it, I made place for the chicken breast, added some extra butter and the piece of meat. I packed the onion as
tightly as I could around the fillet, and spooned fat over it a few times. Then I turned off the heat and left for a few minutes, a little errand downstairs.
When I came up again the meat had formed a thin crust, but was not
finished all the way through. I turned on the heat again, not very much. I did not try to fry it, only heat it through.
I don’t like dry chicken very much, so I stopped in time. The meat is supposed to be like a spring, the feeling of bouncing. Not too soft, not hard, then it’s dry. Bouncing. Try it with your finger.
As it turned out, it was really juicy, and it even tasted a little of onion or at least something else than pure chicken, which was the plan from the start. A little marinated.
I had boiled two eggs that I cut up coarsely and mixed with the excess fat. One would maybe have been enough.
So what you need is
1 chicken breast
dried rosemary (crush it if it the leaves are whole)
smoked, dried, powdered red pepper (or something similar)
Some strong chili sauce
1 or 2 eggs
3/4 onion, or a really small one