Tuesday 20 January
Leftover chicken can go any number of ways. We discussed our options on the walk home, and decided to go for the cream.
Sliced and sautéed 3/4 lb. of mushrooms, and in their juice and a little white wine reheated the chicken legs, thighs, and other bits from Saturday. We seasoned with rosemary and parsley, added cream to boil down and thicken, and served with the leftover chicken-roasted potatoes, sizzled with a little more oil on convect in the combi-oven.