A Perfect Winter Mashup of Chicken Piccata and Potpie
Finally, two of the world’s greatest dishes have become one
On a weekday morning last month before the world turned upside down, I asked my wife to devote her commute to thinking about what she wanted for dinner. At 8:07 a.m., I got this text:
OK dinner theme is chicken, three options: rotisserie from Mexican resto, your chicken potpie, or Pelicana.
The “Mexican resto” is 20 seconds from our apartment and their rotisserie chicken is legit. Chicken potpie is something we have once a year when it’s freezing outside. Pelicana is a delicious Korean fried chicken restaurant, whose location near-ish to us seems to have closed.
At 8:10 a.m., this text:
Thought of a fourth. The chicken lemon caper sauce salad that you also make. A “healthy” option.
Chicken piccata (which my wife calls “chicken with lemon-caper sauce”) is her all-time favorite dish. I have no recollection of ever turning it into a salad. Sometimes I make it into pasta, which, if that’s what she means by “salad,” is further proof that we are very compatible.
I narrow it down to piccata or potpie and ask if she has a preference. She says no. If she’s not going to choose, I’m not either. And that’s how…
