In October we were invited to another theme dinner party: Truman Capote’s Black and White Masquerade Ball, the party of the century! We were asked to dress in black and white and wear with a mask, which worked out perfectly since Halloween was just around the corner!
Our lovely hostess made this beautiful little booklet for the evening. The menu was pulled from Capote’s favourites, Basil Chicken Hash and served similar to the style of the time. We all had a blast! Mind you, I think we lasted about 10 minutes wearing the masks! Sadly, I didn’t get any pics of JT and I. Nor did I shoot the hash…but rest assured, it was AMAZING. The basil infused the chicken and although there is nothing Thai about it, it had a slight Thai flavouring to me. This will definitely go into our steady repertoire, such a flavourful and easy dish.
My friend chose Ina Garten’s recipe which turns out to be healthier than the real deal, believe it or not; Ina uses an extra pot to sauté the peppers, but I wanted to make it much simpler and modified the recipe accordingly.
Our lovely hosts also gave us a bit of a teaser for the next themed dinner party in the Springtime…it will be Bond 007! What fun! Now, tell me which Bond girl should I be?
Basil Chicken Hash
Adapted from the Barefoot Contessa on Food Network
Serves 4, 100 g chicken per serving
- 1 or 2 chicken breasts, bone-in, skin removed (400 g)
- 5 stalks of fresh basil leaves
- dash of EVOO
- 1 tablespoon unsalted butter
- 1 small boiling potato, peeled and large diced
- 1 red onion, chopped in large quarters
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 3 garlic cloves, finely minced
- 1 teaspoons dried thyme leaves
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 4 minced scallions, white and green parts
- 1/4 cup chopped fresh leaf parsley
- dash of vegetable or chicken stock
- Sea salt to taste
- Preheat the oven to 350° F.
- Spray the baking sheet with non-stick spray and lay two stalks of the basil leaves down (I was lucky, I used what was left from the garden).
- Place the chicken breasts on top of the basil, bone side down. Lightly rub each chicken piece with EVOO and sprinkle with salt. Put two more basil stalks on top of the chicken and bake for 35 to 40 minutes until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and cut the chicken in large dice pieces and set aside.
- Melt 1 tablespoon of the butter in a large sauté pan and add the potatoes and onions, salt and saute over medium heat for about 10 minutes, until evenly browned and cooked through. I added a dash of stock at this point. Add the peppers, garlic, thyme, paprika and tomato paste and mix well. Add the chicken and another dash of stock and place into the oven to finish for about 10-15 minutes.
- Garnish with the remaining torn basil leaves, minced scallions and chopped fresh parsley, toss together and place on a serving platter. Serve over greens (I only had one smallish potato but if you use the recipe as is, you will not need a side with it).