A simple, five-ingredient recipe. It was going to be easy and quick. What happened?
Maybe it had to do with craving mashed potatoes for a side dish. Maybe it was the fact that we were going out of town, and I wanted to use as many ingredients in the fridge as possible. Maybe I can’t get enough of roasting whatever is in sight these days…
I ended up sautéing red peppers, onions, and mushrooms to place on top of the chicken before adding the brie. Also, about twenty minutes into the process — when I noticed its hideout in the corners of the fridge — broccoli was hastily thrown into whatever space was left in the roasting pan.
So I think that means the meal morphed into Chicken with Brie, Red Peppers, Onions, & Mushrooms alongside of Roasted Broccoli and Mashed Potatoes (with some olive oil and manchego thrown in). A little longer prep time than expected, but a delicious result!
By the way, did you know this Vola Trebbiano Pinot Grigio is just $2.50 at Trader Joe’s? I bought it for cooking this meal, but (obviously) sampled a little and it’s quite good for the price! Even more importantly, it made the chicken taste heavenly. Additionally, the rosé wine that we had with dinner is the same Jeio Bisol Rosé Prosecco I had with my girlfriends at Screwtop this past July.
I highly recommend this Brie Chicken recipe. Add whatever vegetables you have on hand, pair it with potatoes or rice, and you will have quite a luxurious meal!