BRUSH
Keeping It Clean

Another trip to the Great North resulted in lots of great fun and, of course, a trip to one of our favorite places in Watertown, MA - Russo's...gorgeous fruit, fresh herbs, cheeses, pizza dough, prepared foods of all kinds (including the rotisserie chicken of this recipe's title), and perfect vegetables. So this dish was inspired by that wonderful place.

Please read the entire recipe before you start because the notes are interesting.

Preheat oven to 350°.

In an ovenproof pan, heat the following ingredients:

• 1 Tbsp.olive oil, heat, then add
• 2 to 3 shallots, sliced or 1 medium onion, sliced
• 1 pint grape, teardrop, or cherry tomatoes
• 3 cloves of garlic, whole if you want to remove them or minced fine if you want them to stay in the final product
• 1 tsp. fresh or ½ tsp. dried thyme
• salt and fresh ground pepper

Coat the vegetables well with olive oil and bake at 350° for about 15 minutes. The tomatoes will begin to burst and the onions or shallots will wilt. Remove from the oven.

Prepare the chicken and finish the sauce

On medium high heat add to the pan:

• ½ c. chicken broth
• 2 Tbsp. dry vermouth or white wine or more broth

Bring to a boil, reduce heat and add the following:

• 3 Tbsp. flat leaf parsley, chopped medium fine
• 2 Tbsp. really good balsamic vinegar
• 1 cold rotisserie chicken cut into 8 to 10 pieces

Bake another 20 minutes until the chicken is heated through. Serve with mashed potatoes, rice or noodles.

Notes: