Tuesday Night: Braised chicken, roasted cauliflower, bratkartoffeln

For the braised chicken, I marinated bone-in breasts in balsamico and salt for an hour or so, browned them in olive oil, added some chicken stock and a good amount of red wine, and let it braise (covered) until the chicken was done. After removing the chicken, I added the 1/2 cup (or so) of remaining red-pepper walnut dip from Andrea's defense and thickened the sauce with a bit of starch.

The cauliflower and bratkartoffeln were done the usual way (goose and duck fat for the potatoes).

There was a green salad.

Wine: Linchpin Shiraz