Saturday 8 March
We took from two disjointed
chickens (result: more luscious broth and parts for later) two breasts; seasoned them with
thyme, salt and pepper; browned them in butter; deglazed the pan with the top skimmings of
the broth (including schmaltz), lemon juice and a little wine; and braised,
covered, for a while, until the chicken was tender and juicy but still nicely browned.
On the side, oven-roasted
asparagus, plated in the lemony sauce from the chicken. Fan-freaking-tastic.
No comments:
Post a Comment