Read - Chat

wake-up call

into my waking
morning light
the night
my rising
slowly shades
the colour
of my imagining
as i prepare
to volunteer
the op shop
i serve
a disparate clientele
     that clothes itself
     in seconds

First published at ‘Hole in the Head’ May 2021 edited by William Schulz
Geoffrey Aitken 22 (holeintheheadreview.com)

Cook - Eat

Creamy Tuscan chicken

1 tablespoon olive oil or 1 tablespoon of oil from sun-dried tomatoes
4 chicken breasts, skinless
3 cloves garlic, crushed
½ cup sun-dried tomatoes, sliced
1 teaspoon rosemary, finely chopped
1 tablespoon tomato paste
¼ cup white wine
300ml cream or for dairy free 1 can coconut cream
½ cup chicken stock
1 tablespoon balsamic vinegar
50g baby spinach

Heat oil in a large heavy-based frypan and brown chicken on both sides. Remove to a plate.
Add garlic to oil in the pan and cook over gentle heat for 1 minute, being careful not to burn it.
Add sun-dried tomatoes, rosemary and tomato paste, and cook, stirring, for 1 minute.
Pour in wine and allow to bubble up and reduce.
Pour in cream or coconut cream and chicken stock. Bring to the boil, then reduce heat and simmer for 5 minutes.
Stir through balsamic vinegar, then return chicken to pan in a single layer, spooning over the cream sauce.
Simmer for 14 minutes until chicken is cooked through.
Add spinach and stir until just wilted.
Check sauce for seasoning and add salt and pepper if necessary.

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