Sunday, May 13, 2012

Chicken and Mushrooms


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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