Tuesday 8
May
Saturday's
chicken meal was only the breasts, so we had the legs and thighs (and a wing,
and a prayer) left over for today.
We also had a bag of mushrooms we'd bought at Findlay Market, and some
cream that needed attention, so we thought we'd do this, with fresh
tarragon but without the onion.
One nice
touch: sometime in the past (we can't remember when) we'd made dried porcini
and frozen the extra porcini water we didn't end up using. This was ideal for reheating the
chicken before the cream got poured in, and makes an agreeably bland dish into
something elegant and special. And
so was the Hayes Ranch "best foot forward" chardonnay we drank along
with it.
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