pulled chicken saute & glazed vegetables

Here's the recipe I promised to share in my first tablescape post. (here) A beautiful medley of farm-fresh vegetables and gorgeous vibrant colors make up this delicious and aromatic dish.

(Full recipe listed below)

I use a rotisserie chicken from Whole Foods - EASY!

Don't skimp on the onions! This recipe calls for four different kinds of onions and combined, they create the most delicious flavor!

I didn't use pearl onions this time. (They only had frozen) I used these cute little guys instead, except I can't remember their name!

Vegetable oil, butter, onions, poblano pepper ~ salt

Add white wine and chicken!

This recipe comes from Brian O'Malley, head chef-instructor at the Institute for the Culinary Arts at Metropolitan Community College in Omaha, Nebraska. Chef O'Malley promotes the use of local, sustainable cuisine and will be a featured guest this year at the Lauritzen Gardens Antique and Garden Show. On Sunday, September 21, there will be a cooking demonstration/presentation at 11:30am. (Reservations are encouraged)


Yield: 4 servings

1 T vegetable oil

4 T butter, divided

1/2 C chopped onion (leeks, shallots, pearl onions and yellow onions)

1 mild chili pepper, roasted if necessary and cut into strips

Kosher salt to taste

2 cloves garlic, pasted

1/2 C sturdy greens, trimmed, blanched and shocked if necessary (raw savoy spinach)

8 yellow and 8 red cherry tomatoes

1/4 C white wine

1 C leftover roasted chicken torn into 1 inch pieces (I used a Rotisserie Chicken!)

Chopped chives for garnish

In a 12 inch saute pan over medium high heat, add vegetable oil and 2 T butter. Heat until the butter is melted.Add onions and pepper. Season with salt until coated.Saute the coated vegetables until the onions are fragrant and soft, but before they take on too much color – about 4 minutes.Add the garlic paste, greens and tomatoes. Season with salt and toss until combined.Saute the mixture until the greens are tender, about 5 minutes. Be careful not to burn the garlic.Add the white wine and chicken. Shimmy the pan to release any drippings.Turn off the heat, and mount the remaining butter by rapidly stirring it into the sauce before serving. Sprinkle with chives, taste and adjust seasonings as desired.Serve with sautéed potatoes or rice and roasted lemon yogurt.

Chef O'Malley also features a roasted lemon yogurt with this dish.


1 lemon halved

1 T olive oil

1 C plain Greek yogurt

3 cloves garlic, pasted

Kosher salt as needed

Black pepper from the mill as needed

Preheat oven to 425 degreesCombine the 2 pieces of halved lemon and olive oil in a small bowl. Season and toss to combine.Place the coated lemon onto a small baking sheet and roast until the exposed flesh turns brown. Remove from the oven and let rest. In a small mixing bowl, add the greek yogurt, garlic paste and juice from the roasted lemon. Season and stir to combine; reserve until service.


I need to get busy on my next tablescape don't I? July is almost over! I'm not sure I'll be able to motivate myself to do a red, white and blue table as I had planned… We will see.

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