Friday, August 01, 2014

Chicken and Mushrooms

Sunday 20 July
We had chicken breasts, and we had mushrooms.  Our favorite recipes for those ingredients come from the classic Larousse cookbook.  So we plumped for fricassée de volaille à l'Angevine.

Our only changes were to put thyme in the mushrooms and tarragon under the chicken's skin; and to thicken the sauce with sour cream, because that's what we had.  It gave the classic French dish an interesting Russian vibe.

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