Wednesday Dec. 10
We already had a bag of mushrooms from
Findlay Market, and a pint of cream. So
we defrosted a package of chicken thighs to make this favorite Larousse recipe.
One of our variations is to flavor
the chicken with tarragon, which in winter is done with a cube of the tender herb that
Barbara froze in olive oil; and since it toughs out almost any weather, fresh
thyme went in with the mushrooms.
Luscious, as usual; and we'll spare you a picture of our sloppy plates.
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