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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