Saturday, October 20, 2012

Roast Chicken with Mushroom Cream Sauce

Saturday 13 October
We started with a bit of a lunchtime treat: BLT napoleons, or three thick slices of bag-ripened purple cherokee and pink brandywine tomatoes slathered with arugula goat cheese spread, arugula, and bits of bacon. 

Dinner was a touch more classic.  We roasted a chicken, and served it with a sauce of sautéed shallot, mushrooms, chervil, and tarragon, doused with some heavy cream and bubbled until thick.  Inspired by Julia Child's tarragon sauce, so very French.

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