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
Ingredients:
- 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
Directions:
- 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).
[…] are a perfect pairing with the hearty, earthy beef. My friend Angela (of Titanic Anniversary, Truman Capote’s Black and White, James Bond 60th Anniversary dinner parties) served up this Beef and Guinness Stew for the Bond […]
LikeLike
[…] on incredible theme parties for 8 of their lucky friends (remember Titanic 100th Anniversary and The Truman Capote Black and White Ball?). Well, they did it again and a few weeks ago we were invited to their James Bond 60th Anniversary […]
LikeLike
I love the booklet and the concept of themed-dinners. This sounds delicious- basil, chicken and olive oil can never go wrong. Seems like a forgiving dish as well- can impress without too much hassle!
LikeLike
So true, thank you.
LikeLike
For a second I wondered what on earth EVOO is, I thought it must be something exotic, until snap! I realised it’s the oil you’re referring to! 🙂 Interesting recipe…. and don’t you just love masquerade balls?! 🙂
LikeLike
Hi Fati, it’s extra virgin olive oil!
LikeLike
Yepp! Couldn’t live without it! 😀
LikeLike
🙂
LikeLike
Sounds great. I love recipes with a history..
LikeLike
Thanks Lacey.
LikeLike
This is a plate licker for sure. I wonder how this method would be if we tried it with leftover turkey. I might be going to have a lot of that soon.
LikeLike
The only thing you’d miss Maureen is the infusion of basil into the meat as you roast it, otherwise I think it could work!
LikeLike
TERI HATCHER [Paris Carver] – Tomorrow Never Dies
LikeLike
I love it! Thank you!
LikeLike
Bond girl – how about Plenty O’Toole 😀
What a fun evening, Eva – I always wondered what actually is a “hash”… I’m gonna go look it up now, but the ingredients sound like it would be a really tasty dish!
LikeLike
Thanks Charles, it was quite entertaining. I always thought of hash of more of a potato mush, this recipe is not quite so mushy.
LikeLike
“Named after your Father, perhaps?” Sorry, I just couldn’t resist when I saw Charles’ comment.
LikeLike
Hahaha! I had to look Plenty up to be sure she was real…and holy cow, they are real and magnificent! (OK, now it’s me that couldn’t resist). I think I’m settled on Teri Hatcher’s Paris Carver from Tomorrow never dies. Now that’s a dress I can totally pull off!
LikeLike
Making your basil chicken tonight!!
LikeLike
I am quite flattered, Kelly. Do let me know what you think.
LikeLike
Hi Eva, the basil chicken was lovely. I did have to make some substitutions on the veggie/herb front because I didn’t have your ingredient list with me when I was at the grocery store, but the star ingredient was what I was most curious about… I loved the subtle basil flavour infusing the chicken and added some fresh shaved ginger which also seemed to work very well. I’m so glad I have this dish to add to my chicken recipes and will continue to play with it (was thinking of adding a little coconut milk next time… can’t get away from those Thai flavours whenever I’m cooking with basil ;-)) – thank you for the wonderful inspiration Eva!
LikeLike
So glad you and your family enjoyed it Kelly; and I’m pleased that I wasn’t the only one who thought it Thai-like!
LikeLike
You always choose the best themes Eva! 😀
LikeLike
Thanks, but it wasn’t my idea…my friend came up with the theme.
LikeLike
Another superb dinner party! The menu sounds delicious and the Basil Chicken must have been a real hit. You must have really great time since there are no photos (I always forget I have a camera when I’m really having fun 😉 ).
LikeLike
So true Sissi, plus I never take my big camera with me anymore since the iPhone is so good, but then I easily forget I have a camera particularly after a glass or two of wine!
The chicken was lovely, and I think you would enjoy it too.
LikeLike
huhu Eva! =D
It has been a while, but we were just talking the other day that we should all meat up one day. I saw the pics where you met Charles some time back in Paris, I am so jealous! =P
The Basil Chicken Hash sound like my type of dish, Whats EVO? Thats new to me.
LikeLike
Hi Helen, too many good blogs and too little time; yes, it’s been a while, thank you for dropping by.
It was really fun meeting Charles in Paris. We had tried to meet another blogger in Geneva but sadly she had to ravel for business when we were there.
I’d love to set up a world bloggers convention, but fear it would be very expensive.
LikeLike
There’s nothing quite like fresh basil… yum! The chicken sounds amazing and the party sounds like a lot of fun too!
LikeLike
Thanks Amber, it was very tasty.
LikeLike
I’d be terrified to be a part of your rounds of dinner parties.. so much incredible cooking and themes going on!! What fun this must have been. My friend made an Ina Garten dish for a dinner party just last weekend, I wonder if it was the same one? I would have loved to see you two in your masks:)
LikeLike
Hi Barbara, that’s flattering but I bet your dinner parties are equally as put together. My friend has an eye for incredible detail.
LikeLike
You and your friends just have the greatest dinner parties Eva! I love it! And I love all the attention to detail. I’ve never heard of basil chicken hash, but it does sound like something I would like. Really anything with basil works for me. 🙂
LikeLike
Thanks Kristy, it was a very fun evening of great food and friendship. I hope you try the hash, it was delicious.
LikeLike
I’m so disappointed there’s no photos of you in the masks! Now…about being a Bond girl. Get yourself a skimpy red bikini and go as Halle Berry coming up out of the water – that I would love to see! xx
LikeLike
Oh my Charlie, not sure I’d want to eat dinner in a Bikini, but thank you!
I was having such a good time I completely forgot about taking pictures!
LikeLike
I never thought I’d be craving hash, but I am now! What a fun theme and menu!
LikeLike
Thank you kindly Liz. This dish was surprisingly flavourful. I know I’ll make it again, not sure I’ll be able to wait for spring when I have fresh herbs.
LikeLike
Sure sounds like a fun event. What was the avocado and crabmeat ‘martini’ like?
LikeLike
Thanks Norma, it was tangy and creamy, quite lovely. I’ll have to give it a go when I see crab meat on sale.
LikeLike
Eva, you make me wish I had a life ;-). So much fun you have with your social dinner outings my dear and why not… good for you! The booklet is such a thoughtful idea and the upcoming Spring 007 event sounds fabulous too…(don’t know the Bond girls well enough to recommend one though). Your basil chicken hash is right up my alley… simple, wholesome, pop in oven. Plus, it sounds positively swoon-worthy. I’m in!
LikeLike
Thanks so much Kelly, it really was a fun night. The chicken dish is really quite lovely, we’ll definitely make it again.
LikeLike
You go to such great events, Eva. The name is deceptive as it sounds like a very elegant preparation for a ‘hash’ which is a very homey, diner type dish. 🙂
I envy you ANY of your indoor herbs. I brought in mine but the oregano and rosemary went leggy and then dried out even though the soil was moist. I finally pitched my pot of hard to germinate single lavender plant which died and the thyme sourrounding it went as well. Next spring … high hopes.
LikeLike
You’re right Maria, I was rather surprised as the name of this dish, but I wouldn’t actually call it Hash since Hash to me is more like mush. This dish keeps all the veg separate and the chicken stringy.
I don’t have indoor herbs, but I am looking for a hydroponic system (nothing fancy or large) to grow hers in my kitchen. We spend a king’s ransom on herbs during the winter and it’s just ticking me off.
LikeLike
It’s stuffed with herbs and beautiful seasonings, I think I’d enjoy it very much too =)
LikeLike
Thank you kindly Squishy Monster.
LikeLike
I’ll second Karen’s comment, Eva. Your group throws some of the most interesting dinner parties. What fun! And this dish, aside from being appropriate, would be ideal when hosting a dinner party. It sure beats having something in the oven and 4 pots simmering on the stovetop. Looking forward to hearing of your next theme party.
LikeLike
Thank you kindly, John. This particular couple is very talented at these themed dinner parties. I’m really looking forward to the Bond one!
LikeLike
You always do so many fun dinner events with your friends. Question…did roasting the chicken breasts with the basil stalks impart a lot of flavor on its own or did most of the basil flavor come from what was added at the end of the recipe?
LikeLike
Thanks Karen, I was very surprised that the stalks did indeed impart a very lovely basil flavour on the roasted chicken, particularly the aroma. I used columnar basil because its what I was able to salvage from my dying herbs in the garden.
LikeLike
Thanks Eva…I will have to use that technique in other preparations next summer when I have lots of fresh basil in the garden.
LikeLike
That sounds like a classy and filling dish 🙂
Cheers
Choc Chip Uru
LikeLike
Delicious too CCU!
LikeLike