Saturday, October 12, 2013

Tarragon-Sorrel Chicken and Fennel


Sunday 6 October
The chicken that we used for legs yesterday got used for breasts today.  They were patted with dry tarragon and sautéed, then braised in wine, and coated in luscious sorrel cream sauce, like our version of the Troisgros brothers' sauce
The vegetable accompaniment was our own garden fennel braised in wine, which turned out strangely (but nicely) lemony.

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