Food Improv #1

The wife, son, and I had some good friends visit with us this weekend. I had a shelf full of chicken breasts (I skin and bone them myself, I'm cheap and snobby) that were headed to Funkytown, one diner with "sensitivities" to lactose, wheat, and potatoes, another on a calorie-controlled diet, and lots of small quantities of little things laying in the fridge and pantry. Here's what I threw together:

Soundtrack: Vinyl Killer by Drums & Tuba

• bone and skin 4 chicken breasts (removing the tenderloin and freezing it for stir-fry and the bones for stock)
• saute 4 cloves of garlic in a little olive oil
• rehydrate some sundried tomatoes and deglaze the pan with the rehydrating liquid (tomato tea, you could say). I through the liquid in because my garlic was about to burn. Burnt garlic sucks
• add minced sundried tomatoes and some dried herbs (I can't recall, maybe some oregano and basil) and dried hot pepper flakes
• push to one side of the pan, away from the heat source, but keep a medium heat on the sucker
  
• add saltandpeppered chiggin breasts sear for 2 min or so on each side
• add a few glugs of cheap sherry and give the pan a righteous shake, careful of flareups
  
• cover and reduce heat to simmer

This was good, but I had some more things to use up

• after the chikkan is cooked, about 10 min, add a heaping handful of chopped fennel tops (the feathery parts) cover again for minute
• add a glug of Pernod
  
• serve on top of sauted kale and beet greens (or spinach)
• give a healthy drizzle of balsamic vinegar

There it is: dairy free, gluten free, health conscious, alcoholic, easy, and impressive.

Questions

1. What would you add? remove?


2. What should I call it?