I'm too lazy to type out the recipe from The Silver Palate Good Times book (why isn't it online?) - but suffice it to say, it delivered! Though I drained pretty much all the bacon fat out (both before and after the chicken was browned) - as it was just TOO FATTY, and I don't think the flavour suffered as a result. I halved the amount of chicken (and used all thighs) and bacon, but cranked the the veggie and wine quotient up to 11, and served it all over smashed potatoes - yumma yumma yumma; and served it with some 2006 La Frenz Shiraz (repeat above mantra) ... Leftovers here we come!
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