Taking Back Sunday Supper with a Simple Chicken Dinner

Just for the record, today is National Sunday Supper Day. No offense, but that’s just plain sad if you ask me. What does it say about us if we need a National Day to sit down together for a nice Sunday Supper? Times certainly have changed!

But then again, a lot of things have changed since I was a girl. Sunday was a day of rest, right after church that is. We’d load up the family station wagon, head out to Mass and sit in the same pew even though there was no assigned seating. You just knew, and you always said hello to the same people. Sunday Service was more than a family affair, it was a community affair.

I can remember after church, Dad would take off his suit-coat and tie, putting them on the Butler Valet in the corner of his room. He would then remove his cuff-links, place them on the tray and roll up his sleeves. Dad was ready for the business of Family Sunday. In no time at all the house was bursting with cousins, uncles and aunts. It was Sunday after all. If the weather was nice, we’d play croquet in the back yard before supper. Only the children had changed from our Sunday Best to play clothes. Everyone else was dressed nice, because that’s just the way it was on Sundays. It was understood and never questioned.

After supper, the ladies would visit in the kitchen while the men played cards on the back patio. There was something magical about Sundays. It were as though we got a mini-holiday to spend surrounded by loved ones. You didn’t have to plan it out or mark it on the daily planner, you just knew Sundays were family times. And these family gatherings were playing out all around our neighborhood.

It makes me wonder, what will the young people of today have to look back on when they are old? Will there be fond memories of family gathered round the supper table? Or will they remember human contact as something you did on your phone?

This might be National Sunday Supper Day, but I say let’s take back as many Sundays as we can, starting now.

Casually Elegant Sunday Supper
Slow-Cooker Onion Chicken with Warm Cheese Bread
Provence Mixed Green Salad
White Wine

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French Onion Chicken with Bread
Slow-Cooker Onion Chicken
3 large Onions
1 tablespoon fresh Thyme Leaves
1/4 cup Butter
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/2 cup Chicken Stock
4 Chicken Breast Halves, with skin and bone
2 tablespoons Cornstarch
2 tablespoons Cold Water
Additional chopped fresh thyme leaves

Spray inside of 4- to 5-quart slow cooker with cooking spray.

Peel onions, cut in half to create Crescent Moon slices. Slice as thinly as possible. Set aside. Pluck thyme leaves from the sprigs. Chop and set aside.

In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.

Reduce heat to medium; cook 8 to 10 minutes longer, stirring frequently, until onions are starting to brown. Add chicken broth; lower heat to simmer and let cook for a few minutes longer. Transfer onions from skillet to medium bowl and set aside.

Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to the now empty skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone.

Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened.

Serve chicken with toasted bread and a simple salad (below). Garnish chicken with additional thyme or parsley.

Warm Cheese Bread
2 tablespoons Butter
1/4 teaspoon Garlic Powder
1 French Baguette or French Bread Loaf
1/2 cup Swiss Cheese, shredded

Heat oven to 375 degrees. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted.

Slice the baguette or French Bread into 1-inch thick slices. Brush butter mixture on both sides of bread. Arrange bread slices on large, rimmed baking pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.

Provence Mixed Greens Salad
8 oz Mesclun (4 large handfuls Mixed Greens)
2 Garlic Cloves
2 oz Chervil (see note)
1/2 Red Onion
1 tablespoon Balsamic Vinegar
1 tablespoon Olive Oil
1 tablespoon Truffle Oil
Finishing Salt to taste
Freshly Ground Black Pepper
2 tablespoons chopped Walnuts
Feta Cheese, if desired

Note: If you absolutely cannot find chervil, use a blend of parsley and tarragon – the parsley will give you the look and texture of Chervil, while the tarragon will impart that hint of licorice.

Wash the greens and spin dry. Press garlic over the greens and mix with your hands, gently “rubbing” the garlic onto the tender leaves. Sprinkle greens with chopped Chervil. Peel and slice half a red onion into thin rings. Break rings apart and add to greens. Toss gently to mix everything together. Set greens aside.

In a glass measuring cup, whisk vinegar, olive oil and truffle oil together. Season to taste with a little finishing salt and fresh ground pepper. Pour oil mixture into the bottom of a serving bow. (A chilled metal bowl works well). Set the greens on top of oil mixture and refrigerate.

Mix the greens with the dressing at the table when ready to serve. Pass the Feta cheese and walnuts table-side for those who want a little something extra.