When I tire of brats or other sausages on the grill, a whole chicken makes a great change. Usually a project for a weekend meal when I have more time, a chicken grilled indirectly and flavored with herbs or a marinade is delicious.
But even as it's cooking, I'm thinking about the leftovers. Plenty of chicken will be left to be boned and used for another meal. This hash is born of such leftovers.
Joe Gray writes for the Chicago Tribune, which supplied the recipe analysis.
Leaf lettuce salad with avocado and olives
Ice cream cones
Don't have leftover chicken? Use meat from a supermarket rotisserie bird.
Fresh lettuce from the farmers' market or roadside stand needs only a simple dressing of lemon juice and chopped fresh herbs.
Serves 4 -- Total time: 35 minutes
3 tablespoons olive oil (divided use)
2 medium Yukon gold potatoes, about 1 pound, cut into 1/2 -inch dice
1 teaspoon salt (divided use)
freshly ground pepper
1 zucchini, cut in 1/2 -inch dice
1 can (14 1/2 ounces) chicken broth
2 tablespoons flour
2 cups cooked chopped chicken
1/4 cup parsley, roughly chopped
2 green onions, minced
Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add potatoes. Sprinkle with 1/2 teaspoon of the salt and pepper to taste.
Cook, stirring occasionally, until potatoes are just tender, about 7 minutes.
Add remaining 1 tablespoon of the oil; stir in the zucchini, remaining 1/2 teaspoon of salt and pepper to taste.
Cook, stirring occasionally, until zucchini begins to soften, about 2 minutes.
Meanwhile, whisk chicken broth and flour together in a small bowl until flour dissolves; stir into potato-zucchini mixture. Cook, stirring, until thickened, about 2 minutes. Stir in chicken; cook until warmed through. Top with parsley and green onions.
Per serving: 261 calories, 13 grams fat, 2 grams saturated fat, 54 milligrams cholesterol, 10 grams carbohydrate, 25 grams protein, 964 milligrams sodium, 3 grams fiber