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Good...good...closer...closer...ah, shit.

Tonight was chicken breakdown night again. Due to getting my chicken from a different store (stinking time constraints...), I had one that came with the liver, too, so that meant an extra snack while cooking.
For dinner, I cooked up the tenderloins, and I used the skin, oysters, and liver as a cooktime snack since I got home an hour later than usual.
I seasoned all the snack pieces with some salt and pepper. I heated up some butter and olive oil in my pan and went skin first. After the bottom side had browned, I flipped it and added the oysters and liver. I just kind of took everything out one at a time as they were finished cooking. It was a delicious snack.
Next, I cooked up the tenderloins. They're pretty straightforward (ahem).
My flora tonight were baby bella mushrooms, onion, garlic, celery, basil, parsley, orange bell pepper, and two Campari tomatoes (that I didn't decide to add until much later). The mushrooms were sliced, the onion, celery, and pepper were diced, the garlic was slivered, and the basil and parsley were coarsely chopped.
When my tenderloins were finished, I pulled them out, wrapped them in foil, and stuck them in the oven (not turned on; just getting them out of the way). I added in the garlic, onion, and celery and let them simmer in all that liquid for a little bit, then I added some white wine and let it all simmer for a few minutes.
It was at that point I decided I wanted to add tomatoes, so I pulled them out of the pantry, rinsed two of them, sliced them thinly, and tossed them into the pan, as well. When the skin on the tomatoes just started wrinkling, I added in the mushrooms and pepper and seasoned with some salt, black pepper, and a couple dashes of cayenne.
I then realized that I was making a veggie stew, so I decided to separate the veggies from the liquid. I strained the fluid into a bowl, put the veggies in a separate bowl, and poured the water/oil/butter/chicken fat back into my pan.
I added the parsley and basil into the pan, added another tablespoon of butter, a table spoon of extra virgin olive oil, and dusted in a little flour to thicken it some. Then I added cream and whisked the shit out of it for a while until I had a nice little sauce.
I had a nice little idea for plating. I threw a splat of sauce onto my plate and drug my spoon through it. "That looks decent," I thought to myself. Then I sliced up a tenderloin and dotted it along the sauce. "Damn, you're starting to get an eye for this shit." So then I thought it would be nice to kind of line the veggies up right down the middle.
"God-fucking-dammit," I said aloud as I just plopped the veggies all over the fucking place. Ah, well. At least it tasted good.
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