What Leftovers We Had
Boiled potatoes, charred green beans and chicken legs sprinkled with olive oil, crushed garlic and sage leaves, cooked in the oven slow and low at 325 degrees for 90 minutes.
What We Did With The Leftovers
Cut the potatoes into thin slices.
Take one-half of a medium onion, slice thinly.
Add both into a frying pan with three tablespoons of olive oil in it, cook at medium low and slow for about 25 minutes. This method is key and will take away that taste of leftover potatoes.
When done, sprinkle four tablespoons of chopped parsley over them.
Take four cherry tomatoes, cut into slices and place on top of the beans. Place everything into a pre-heated oven of 350 degrees, cook for 15 minutes.
Strip the chicken off the chicken legs, cut into slices.
Take two stalks of green onions, cut into medium-sliced slices.
Take 10 cherry tomatoes, cut in half, add to a small bowl with three tablespoons of olive oil in it. Mix well. Take the mixture and add to a pre-heated, low medium heat, frying pan. Cook for about seven to eight minutes.
Now add the chicken pieces, cook for about five minutes and then add the the green onions. Mix well.
Presto, you are now ready to plate.