The first time I went out to brunch in Switzerland was with the Cuore Felice girls. These girls are what made me feel at home for the year that I was 4,723 miles from Nashville. As we sat on the patio by Lake Lugano, still getting to know each other, I mentioned something about Nashville, and Kelly grimaced, “It’s so weird you’re from Nashville. After 25 years, our minister up and left Chapel Hill for some huge cathedral in Nashville.” My mouth dropped open, and I was on my feet in the grass. I knew immediately it was the minister that we had just brought to Christ Church Cathedral from Chapel Hill.
“Timothy Kimbrough!?” I exclaimed.
“Is it your church that he’s going to?” Kelly asked.
“Kelly! Not only is he at my church, he’s renting my house!” I gasped to the confused Swiss patio. And all four of us - Sarah, Betta, Kelly, and I - were in tears feeling we were all put together by Design.
This connection made for a fun visit from Kelly and her parents one fall in Nashville when we invited Dean Kimbrough and his wife over for a UNC - Duke basketball game. I made this dish for her parents when they arrived and dashed to the airport for Kelly. Later that same week, Kit Lechleiter, a friend at work, told me she needed an easy recipe for out-of-town guests, and I ran home to get this one.
1 whole chicken in pieces
2 T olive oil
8 shallots, halved
1 1/2 T whole grain mustard
5 bay leaves
Bunch of Tarragon, coarsely chopped
8 oz thick cut bacon
1/2 cup of white wine
salt and pepper
~ Preheat oven to 350º F.
~ Place chicken pieces in a bowl with shallots, bay leaves, bacon, oil, salt, and pepper.
~ Mix well and transfer to roasting pan or Pyrex.
~ Put in oven for 30 minutes.
~ Stir together mustard, tarragon, and wine. Pour over chicken after it has cooked for thirty minutes.
~ Cook chicken for another 30 minutes.
~ Serve with mashed potatoes or egg noodles.