A Twist on Tradition

If you have been reading my blog, you know that I am a fan of chicken, potatoes, carrots and asparagus. Well this simple dish is all of those traditional things...with a little twist.

I decided to serve the carrot whole, after they had been boiled in thyme, butter and water. The asparagus was just blanched til soft, yet crispy and the chicken was sauteed normally. I served them over mashed potatoes, swimming in a little bit of broth I made out of chicken stock, white wine, bay leaf and lots and lots of garlic. The delicious broth was a nice little twist that gave a punch of fabulous flavor!