groups

Marinated some chicken drumsticks in sundried tomato pesto-like spread, curry powder, garlic, sea salt, and sprayed some raspberry balsamic vinaigrette mix on the chicken for generous moisture. Tossed lots and allowed to marinate for most of the day as I enjoyed my Saturday.

Broiled the chicken on an equally generous bed of onion slices with drizzled olive oil, Hungarian paprika, and thyme leaves mix.

I had planned to serve on a bed of white rice originally but when I opened the oven to turn the drumsticks over to ensure even browning, I decided to freestyle. When everything was good to go, I turned the broiler off and set the oven to 385F.

Poured off all the oil from the baking pan. Kept the onions in the pan as I placed each of the drumsticks on a paper cloth to get rid of excess oil. (I always drain meats of excess oil after cooking.) As the drumsticks drained into layers of paper towels on a plate, I rearranged the broiled onions to cover the entire baking pan, tossed in fresh spinach leaves, sprinkled a little parmesan cheese on the spinach, drizzled a tad of the oil I had drained from the pan across the spinach, reintroduced the chicken to the pan, and tossed a bowl of leftover (cooked) noodles from chicken and vegetable soup (made a couple of nights before) on top. Poured maybe 4 tablespoons of light vegetable broth over it all before I sealed the pan with foil and put it back into the oven...until the noodles, spinach and kitchen sink were good to go.

Oh my. Looking forward to the leftovers today!

That sounds wonderful! And easy as well. In fact, I was just wondering what to fix for supper tonight & you've answered for me. Thanks.

Hope you enjoy it as much as we did, notwithstanding that it is "everything BUT the kitchen sink," sailspinner. Buon appetito!

AB... you have a way of describing the prep. of a dish that can make my mouth water!

Why, thank you, JD. I love cooking and my kitchen!