Saturday August 8
Chicken Breasts with Leeks and Mushrooms
A nice fresh dead chicken from Findley Market (the egg guys on the left just before you enter the shed). About $3.50 a lub, but well worth it. Our favorite thing with chicken is poulet Celestine, but a change of pace. So we broke down the chicken into breasts, thighs, wings, drumsticks (back, etc. into the bone bag in the fridge). So sautéed Mr. Chicken in gobs of butter, sprinkled with thyme and tarragon (would have been even better with the herbs under the skin), added a mess of sliced leeks (also from the market), then mushrooms, cut into ½ in slices. Only about a teaspoon of wine, since the ‘shrooms give off enough. Cover, and when done (20 minutes), remove the chicken, add a glug of cream, cook down a bit and put back the breasts (we saved the other pieces for another meal).
This was a wonderfully moist and tasty bird.
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