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.
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