Saturday, December 13, 2014

Chicken and Mushrooms à l'Angevine

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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