Saturday, October 04, 2014

Braised Chicken and Haricots Verts

Tuesday Sept. 30
Chicken thighs are much more flavorsome and forgiving than chicken breasts, especially when you're dealing with the stuff from the grocery store, which we freeze to have on hand when needed.  Also, Kroger's chicken breasts are sold as "moist-n-tender," i.e. soaked in chemically-enhanced saline solution, while thighs are not.
We browned the rest of the mushrooms (see day before yesterday), removed them, and then browned and braised four chicken thighs in white wine and our own chicken stock.  When the thighs were tender, we showered them with fresh thyme and tarragon, re-added the mushrooms, and glopped some heavy cream in there to make a rich sauce.
We also bought a half pound of haricots verts from the farmers' market on Saturday, so we simply parboiled them.  And then Holt satisfied his urge toward fancy presentation by tying the little beans up in bundles with parboiled garlic chives.

So pretty, and we're not even talking about how good it tasted.

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