The Odd Fork hates to stay indoors for a long period of time. It likes to walk around, to pinch and discover new tastes and new things in general. But when due to bad weather it stays home, it usually spends its time cooking! So, today's recipe was made on a rainy day with whatever was left on the fridge, since the Odd Fork couldn't stand to go out in the rain and buy more things.

For a big serving, the Odd Fork used:

- a chicken breast, skin removed
- a wine glass of Greek ouzo
- a small onion finely chopped
- half a green apple cut in slices
- 2 small bay leaves
- half a tsp of dried basil
- 2 whole cloves
- half a tsp of mustard powder
- half a vegetable stock cube
- salt and pepper
- about a dozen of lettuce leaves (not so fresh to become a salad)
- a shot of evaporated milk
- a handful of almonds, coarsely ground
- rice for serving

Start by marinating the chicken breast in ouzo for about an hour, sealed in a plastic bag into the fridge. Remove it from the ouzo marinade, but keep the ouzo. In a pot over high heat, add a tbsp of olive oil and sauté the chicken until is white. Add onion and the apple slices, stir with a wooden spatula for a couple of minutes and deglaze with the ouzo.
Wait until the alcohol evaporates and add bay leaves, dried basil, cloves, mustard powder, stock cube, salt + pepper, stir once again and add water to half cover the chicken. Turn heat to medium, cover the pot with its lid and boil for about 30 - 40 minutes, until chicken is tender.

Then, uncover the pot, add the lettuce leaves chopped by hand and let the juices evaporate on high heat. Add the evaporated milk (a cheaper substitute for milk cream here) and the almonds and stirring carefully, let sauce thicken.

Serve this different creamy chicken with rice or a short type of pasta. Ouzo adds a sweet note to the chicken and is paired well with the creamy sauce. Another cooking improvisation in the Odd's Fork kitchen that was pinched with joy!