Jay was here for dinner tonight. I needed to make something that could come together in an hour or so. I used some small red fingerling potatoes for the Potatoes Fondantes. Before dinner, we had some cheese that we picked up yesterday at The Cheese Board Collective in Berkeley. Extra Aged Gouda, Aged Manchego, and a very excellent Italian cheese called Baita Friuli.
The chicken was good, but not as good as the first time. Some things I did different:
– I used regular whipping cream this time instead of heavy whipping cream. The sauce could have been thicker – I probably should have added some flour.
– Last time, I browned the chicken, then moved it to a plate (tented with foil) before making the sauce. Once the sauce was about done, I added the chicken back in. I think this method is better than making the sauce with the chicken in the pan, as the recipe suggests.
- Chicken with Rosemary Sauce (The Best of Cooking Light, Quick and Easy Around the Clock, p. 78)
- Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
- Roast Cauliflower with Shallots, Tarragon and Lemon (Fine Cooking #50, May 2002, p. 52)
damn, it took me so long to figure out how to register and log in that I forgot my comment :-)
Oh, now I remember. I was going to say: I wouldn’t add flour, that would completely change the texture. Just keep reducing till its the thickness you want.
I was too impatient to keep letting it reduce! And my yummy potatoes were ready!
But I agree, reducing would be the best.
I guess you could turn it up, let it rip, and then stand there eating the potatoes out of the pan with your fingers, which is probably what I would have been doing!
Ummm… were you spying on me? Because I was eating potatoes out of the pan with my fingers!