Luscious Breasts

Ken tagged me a week ago with a food meme that Brian had tagged him with. The rules are quite simple:

“The basic requirements were that the food be “peasant” food (or the American equivalent), that it be delicious, simple, cheap to make, and not too healthy.”

An additional requirement that made was, as shown by Brian’s “Spud Stud” and Ken’s “Wavy Gravy,” that the name rhyme. Here is my humble entry which I believe fulfills these demanding criteria.
“Luscious Breasts”

2 split chicken breasts (i.e.4 Pamelas, still attached to ribs)
butter
potatoes
1 large red onion
5 cans chicken gravy
2 pints sour cream
salt
pepper
pre-heat oven to 350
open wine

2006 Yellowbird Shiraz from Australia. About $8. Not the thickest shiraz ever, but pretty smooth with some nice full cherry flavors, and for the price a perfectly fine bottle of wine. Umm, let’s poor another glass for scientific purposes…
Where was I?
Oh yeah. Place the Pamelas in a large roasting pan, ribs down, and put a pat of butter on each along with some salt and pepper

Put that in the oven and concentrate on the wine for the next 30 minutes or so. The total time they will cook is at least an hour.
After 30 minutes or so as they are cooking take 2 or so pounds of spuds and cut into 1 inch cubes (I used what I had lying about, a combination of red potatoes and fingerlings) and splop them into a large pot for boiling

and get that going on the stove.
Take the onion

and chop it up and put it in a large sauce pan

I let it sit on medium heat for a minute or two just to extract the onions ever so slightly.
Next take the five cans of gravy

and add to the onion with some more fresh ground pepper

and bring it to a slow simmer and let it…simmer for 20-25 minutes or so so the onion flavor gets to mellow and spread throughout the gravy goodness.
When the potatoes are done, drain

and carefully pour the gravy mixture into the pot

and let that sit on the stove over low heat until the Pamelas are done. In fact, now would be a good time to check them. With this recipe there’s no harm in slicing them open to take a peek and make sure that they are fully cooked.
When you are confident that they are carefully pour the potato/gravy mixture on top of them

and top with very generous dollops of sour cream

place the pan back in the oven for another 10-15 minutes to take the chill out of the sour cream and let the flavors meld some more

and serve it up piping hot and fresh, a Pamela per plate

Ah, true Comfort Food.
If you feel the urge, something simple like green beans with a little lemon-pepper make a fine side.
And more wine, of course.

5 Responses to “Luscious Breasts”

1. Mr. Bingley says:

   April 5, 2008 at 11:15 am

   And the best part are the tasty leftovers I just had a big bowl of for lunch…

2. Ebola says:

   April 5, 2008 at 11:15 am

   Well, there goes my hope of pr0n. What a misleading title. ::grumbles::

3. Mr. Bingley says:

   April 5, 2008 at 11:16 am

   At my stage in life this is pr0n.

4. Ken S, Fifth String on the Banjo of Life says:

   April 5, 2008 at 12:08 pm

   Looks good, Bings.

5. greg newson says:

   April 5, 2008 at 11:39 pm

   I’ve never tried Sour Cream on chicken,that’s sounds
   good.I’m going to give that a try.