Chicken with Queen Claudia Plums and Rosemary
My Mexican friend from work and I were discussing today just how uncustomer service-ish most people are around here and how the world would be a nicer place if we were all nice and kind to each other. Then I told her what happened on my way to work this morning.
When I was on the underground, a woman came in with her daughter that has Down Syndrome. Her daughter looked like she was a bit angry.
In the next station a young man stepped on. He seemed different to the rest of the half sleepy looking mortals who are terrified of making eye contact with anyone else. He looked sincerely (and innocently) bright and cheerful. He approached the girl and said hello, I hope you have a nice day, would you like to be my friend? The girl didn’t answer and continued to look angry, so her mother explained that she woke up angry this morning which means that today she won’t want to speak to anyone. So he said that it was ok, and have a nice day anyway.
Then he approached me. The station where I had to get off was soon to arrive. He kindly said: I just need to say that you are very pretty. Where are you from? Surprised, I said thank you and that I’m of mixed nationalities. Oh, he said, no wonder I just thought you looked a bit different, have a nice day! Then I hopped off the underground.
My friend from work thought it was cute and we concluded that the world should be quite the opposite way to how it be. We should all be openly cheerful so that only the one grumpy person stands out, instead of the one cheerful person standing out against all the grumpiness.
Now onto my recipe. I got the inspiration for this chicken with Queen Claudia plums and rosemary from my friend Julien from a dinner he made us. Plus, Julien had very kindly gifted me with a rosemary plant so they are my own homegrown rosemary herbs used here.
1 bunch rosemary
4 Queen Claudia plums – halved, remove the seeds
2 cloves garlic – peeled
1/3 cup white wine
Preheat the oven to 180ºC. Arrange all the chicken, Queen Claudia plums, rosemary and garlic in a baking dish. Add a pinch of salt and black pepper. Add a few drops of olive oil and pour the white wine on top. Cook in the oven for about half an hour or so, checking that the chicken has completely cooked.
- I served it with some couscous, which suited this dish wonderfully.
- I know the plums look a bit burnt here for some reason. They were not in real life. It must be something to do with the lighting in my kitchen.
Thank you for reading!