Wednesday 17 September
After picking over Saturday's chicken carcass, we
had a lot of shreds of good meat, plus some jellied chicken juice. Not enough for enchiladas, but just enough to
enrich a platter of pasta.
While the penne boiled, we fried up some cremini mushrooms with thyme leaves in butter and olive oil, then added heavy cream to bubble. When it was thick, added the chicken
bits with their jelly, some salt and white pepper, and another sprinkle of thyme as a topping, and tossed the hot pasta in the creamy sauce.
It needed nothing else - not even parmesan.
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