Thursday 20 December
Boneless, skinless chicken breasts
are not as good as the bony and skinny kind, but they do have the virtue of being quick
to defrost and to cook. To avoid their tendency to become dry and cardboard-like when cooked, we rubbed them with a paste of rosemary, salt, and
rosemary oil, browned them in oil and butter, and poached them a bit with white
wine, under cover.
While they rested, we sautéed some
perfectly good pearly grey oyster mushrooms that we snagged from what David Warda calls
"the vegetable hospice" at Jungle Jim's, with butter and oil, salt,
and fresh thyme leaves; doused them with cream, and reduced the juices from
them and the chicken in the pan, before pouring them back over everything.
This ended up being
roll-on-the-floor good.
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