leftoverchickensmall

Didn’t have a chance to grocery shop on Monday, so I looked through the fridge for ideas.

I chose our spicy grilled chicken from Sunday night. I thought it would be perfect served at room temperature accompanied by some traditional Mostarda di Cremona, a fruit preserve made with mustard essential oils, for some sweet piquant flavors.

When serving leftovers, I like to cook something fresh as a side. I had a bunch of pencil-thin asparagus that needed to be used up. So I roasted these in the oven at 400°F for about 15 minutes, seasoned with salt and nutmeg, drizzled with extra virgin olive oil, and sprinkled with plenty of Parmigiano Reggiano. I served them topped with eggs fried in olive oil and a tad of butter. When you cut into the runny yolk, it mixes with the melted cheese, making a perfect sauce for the asparagus.

ocrerougepinotsmall

For wine, I chose a bottle that we found recently at our local merchant. It was a light 2012 Pinot Noir from Domaine de l’Ocre Rouge in the Languedoc-Roussillon region. A Vin de France (the new appellation for Vin de Table), with only 12% alcohol, it’s fresh, balanced, and packed with lively fruit and spice flavors. Ever so slightly chilled, it was the perfect accompaniment to our chicken.

Wine Pairing: Pinot Noir, Sauvignon Blanc

 

 

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