Friday 8 January
We still had the legs, wings, and
carcass of the chicken we roasted on Monday, as well as about a half pound of
mushrooms, so came up with a way to combine them that wasn't too reminiscent of
the classic 1950s cream of mushroom soup casserole. (What, no green peas and potato chips?)
In butter, we sweated a
chopped half onion, then sautéed the sliced mushrooms and a minced clove of garlic,
then added a small handful of fresh thyme leaves (Barbara has small hands).
A generous amount of cream went in to boil
and thicken, then the mound of picked chicken (which rhymes, in a wonky way).
We wanted a convoluted pasta to
hold the creamy sauce, so we boiled radiatori,
and tossed them in the pan, adding a little extra cream as the sauce soaked in.
The final touch was a drizzle of
decent balsamic vinegar, to save the dish from blandness; no cheese necessary.
No comments:
Post a Comment