OK, let's get back to baking again here. After unpacking the truck and sorting this and that and so forth as anyone always has to do after a trip of any kind, I ran off to my Refuge--The WINCO Spa & Total Relaxation Center.
What the cat drug home today was another tray pack of bone-in chicken breasts. I hurriedly trimmed them out and put together another real nice baking gig. Three 99% fat free bone-in chicken breasts + one medium large white onion all chopped up plus 3 stalks of celery all chopped up + plus 8 oz of sliced white mushrooms + a can of mushroom soup + a cup of apple sauce + ample paprika + some salt. I whipped the mushroom soup together with the apple sauce. I learned a tip from the Bologna Cover Cook Book yesterday: put paprika in a pepper bottle and shake it over yer chicken. Okie, dokie, I did that and then slathered all that gloppy soup/apple mix every which way but loose over the sheebang.
Well, I put it on high and left it there. Why high? Well, the wind was(is) blowing like crazy. That's why we've put up the wind graphic. As you can see, it's been gusting into the 30's and, right here and now, it's blowing right into the courtyard and pretty much making the windchimes make Muzak. Well, Hail! That's really not good baking weather for El Turco. So, what the heck, I cranked it upta HIGH and took off for a seminar on how to be a Chick-fil-A Franchise Operator at the local Hilton Hotel. Whoop-dee-DOO!
I felt kinda bad about leaving that chicken alone. I mean, wouldn't you? But, on the other hand, I felt like if I was going to a chicken franchise gig, maybe my chicken karma would all cluck out in the end. I'm sure some of you chicken pluckers know how that goes. But, whatever.
Anyway, I got all dressed up and took another shower and took off to the Hilton for this really important thing. I quickly learned everything I needed to know and I departed lickitty-split. Afterall, just my mere attendance at this event had chipped TWO HOURS off of a normal sedate and urbane Happy Hour. Geeze.
Well, imagine my surprise when I returned home and the chicken was perfectly done. This is what BBA is all about. We love baking stuff. We really do. Sometimes you get lucky. Tonight we got lucky.
Susun's busy now thickening the gravy to pour over the chicken breasts. You'll be happy to know the paprika trick worked to perfection. It's all good. Tonight's Happy Hour is also All Good, even if it got time-shifted two hours.
Cheers! jp
PS--Thanks, Siegfried, for your comment--you have NAILED one of Idaho's Ideal Itineraries (I3).
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