So today we are making a rustic, delicious tartine with

roasted chicken, mushrooms, and fresh thyme.

That is a classic combo, it works every time and

chicken, mushroom, fresh thyme, nothing can go wrong

and I like it because it allows me to make the ingredient shine

and also at the end of the day, that open-faced sandwich will be

[ticking noise]

[pop]

This episode is a part of a series about tartines, as known as French-inspired, open-faced sandwiches

those modern recipes are tasty, easy, healthy and they will let you experience the taste of France, where ever you are on the planet, on a tight budget.

First off, we make an onion spread.

Pick up four onions, remove the outer layers, and chop them up roughly.

Cook them with olive oil and salt.

I am using a pressure cooker here, but a saucepan over medium-high heat

uh, medium, medium-low heat would work just the same.

It's about ten to fifteen minutes.

We are not looking for color, just soft and properly cooked.

Squeeze the moisture out and blitz them up.

It's super simple, but it's super good.

Let that sit in the fridge to chill.

[swoosh]

[click][click]

[slurp]

[keyboard clicking]

[ding dong]

[laughs] The problem is that at that time, I did not have any fridge so

I guess my spread did not become a spread at the end of the day, it just

stayed runny forever.

It still is very good, but it's runny.

[keyboard clicking]

And now to the mushrooms. We are not going to use them raw, we are going to use them pickled, so let's make a quick pickling juice.

This is tea, this is not pickling juice.

I'm a bit weird, but not to that extent.

[clears throat]

In a bowl, add in equal proportions: salt, sugar, and vinegar.

Then, add some spices, the ones you have or the ones you like.

I'm using black peppercorns, cinnamon, fennel seeds, cardamom.

Pour in a cup of boiling water.

Add the mushrooms and let them sit for at least one hour.

This is what happens when you uh forgot to slice them in half before placing them into the pickling juice.

Pickling juice, pickling juice, pickling juice!

So, why pickle? Just because they will bring some tang to the party. And it's good to cut through the richness of this tartine.

So, for the record, I did roast a whole bird for a few recipes but at home, I would advise you and encourage you to just, you know use chicken leftovers

It just the best and tartines are a great way to use uh leftovers.

So, in this case, we're using the leg, and the thigh and the drumstick which easily makes for two tartines.

Uh the reason why I'm using the leg instead of the fillet is just

cause I like it more, I find it more juicy and more flavorful.

If you like the fillet more, no problem, but just let me know why exactly.

And also if you're a vegetarian, that would be really cool if you could share an alternative in the comments down below.

From my roasted chicken I kept the roasting juices the caramelized bit, the roasting juices which are mainly fat I'm afraid.

Uh which you can get rid of, or just maybe keep it in the fridge to make a beautiful omelette

but what's really interesting for us is the dark, sticky and very flavorful part at the bottom.

It's a bit like the essence of the chicken, the pure concentrate.

Add one or two tablespoons of boiling water just to loosen those jellied juices.

Cut the pieces nicely and set that aside.

And now one of the most important parts of this tartine is not work out, it's bread, do not underestimate bread.

Bread is not a garnish, it's the centerpiece of this tartine.

Always use proper bread cause tartines should be

[ticking noise]

[ding]

Toast a big slice of sourdough bread.

Two minutes each side will produce beautiful char marks and an effective abrasive surface.

Now rub a thumb of ginger on it.

Of course, you can use garlic and rub that tartine with it. You will get some roughness, some you know, some bold flavors.

But instead if you use ginger, it's a nice fun twist and you'll get the heat, but you'll also get some freshness, some citrus-y vibes which are always good to cut through the richness of the tartine.

Smear the onion spread.

You vant to shmear.

Add fresh lettuce leaves, a few bits of roasted chicken, pickled mushrooms.

Fresh thyme sprigs.

If you don't have fresh thyme you can use dry thyme anythyme.

That's a lot of thyme.

You can also use of course, oregano, or rosemary- dried rosemary- it's perfect. Just keep in mind that fresh thyme has a different flavor than dried.

It's more pungent, there is some heat in fresh thyme.

A few drops of roasting juices, then a good amount of coarsely ground black peppercorn.

And that is a beautiful tartine, done.

Crispy bread, heat from thyme and from ginger and black peppercorns, richness from the chicken, the juices, the onions

uh and freshness from ginger and thyme and lettuce.

Finally, you've got some tang from mushrooms.

Right guys, let's talk figures.

Uh, 445 calories, also 2.33 US dollars or 2.20 Euros or 1.87 British pounds.

Lots of good flavors, not so many calories, and not too expensive.

It's a good world, ain't it?

So guys that's it I hope you enjoy this beautiful tartine with roasted chicken, mushrooms and fresh thyme, I really did.

If you did like it, then give it a like, thumbs up, and shout out all over your social media you know the deal.

#spreaditlikebutter

Alsooooooo, subscribe to my channel because I make new videos on Wednesday and Sundays

and It's mostly about sharing the love and also my food adventures with you guys

like for example that first tartine I made in this tartine series with goat cheese, grilled peaches and caramelized onions

so fresh, so good, yeah, yeah, yeah!

And if you want some different stuff, then watch my New York vlog where in the latest episode I went with some friends

do some shopping, do some food haul, talk really philosophical about food and also stuff my face with donuts.

Take care guys, bye bye, Salut.