Lunch was a chicken experiment. Above, the ingredients for a creamy mushroom sauce - shallots, porcini and cut chantarelles
I poached the chicken gently in some chicken stock with bay leaves and carrots
I finished the chicken off by sauteeing it in butter, topped with a strained cream sauce, served with crushed parsley potatoes and purple sprouting broccoli
2 Comments:
crushed parsley potatoes????
Crushed potatoes - ie boiled potatoes, fried in olive oil, with a bit of parsley added at the last moment. Should have had garlic as well for authentic 'Pommes sarladaise'.
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