Monday October 8
A package of defrosted dark-meat chicken parts, patted with fresh thyme and tarragon, browned in butter and oil. Set aside on a plate, then a pound of nice mushrooms from Findlay Market, also got browned and set aside (some fancy footwork—handwork?—here with the plate). Then the chicken returned to the pan with a little white wine, to simmer covered until tender; the mushrooms too returned and rewarmed; and finally a quarter-pint of heavy cream to finish it off. It was plate-lickin' good.
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