Sunday, August 31, 2014

Chicken with Mushrooms and Cream

Saturday 23 August
We got our usual Saturday chicken at Bare's today, and had them cut it up so we could cook the breasts today.  Actually, we prefer the way we do it ourselves, so that we can save the backbone for broth instead of sawing it in half, as Bare's does.

Still, the chicken tasted great when braised with wine and tarragon, with a side of mushrooms sautéed with thyme, and the pan deglazed with cream.

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