Saturday, May 18, 2013

Poulet à la Champagnoise


Sunday 12 May
The basic recipe is here

  
The chicken was a little fryer from Charles Bare, cut up and all cooked together, so that the legs and wings could be eaten another night.  
Charles Bare also supplied the bulk sausage, but it had been stored in our freezer, so we nuked it on defrost for about 10 minutes until we could scrape about a half pound off the outside.
Though we were drinking a frothy verdejo, no sparkling wine actually went into the pan; we used our house white, three-buck Chuck, instead.

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