This was one of those recipes that I had flipped past many times in my cookbook and said to myself "I have to make that." Since Erika, my trusted guinea pig in all things culinary, was free this week, I decided to try out the Braised Chicken with Shallots on her. I've never really cooked with shallots, but was quite impressed. The slightly onion/slightly garlic quality of them was the right accompaniment to the chicken, and the white wine and dijon sauce coated the chicken perfectly. I accidentally picked up chicken thighs with skin on them, but I think it helped them brown up better in the pot. Soak up the sauce with a crusty bread like we did, and you're good to go! It was even yummy lunch for both of us the next day :)
frying the chicken
shallots and sauce
braising the chicken
***sorry the pics are so bad - i was in a hurry to eat!
xoxo,
stephanie marie
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