Often in cooking it is not the exotic or expensive ingredients that make a great meal. Rather it is the care in which it is prepared.
Dinner tonight:
chicken in a white wine
Frozen Peas
Late Harvest plums and white peaches
I cut up a fosters farm fryer. Removed all skin (except wings) and browned it in olive oil. In the pan I also rough cut up an onion. Everything browned together. I added a bottle of Fetzer Chardonnay (almost a full bottle) and let it cook down and finish cooking the chicken. When I had about a cup and a half of reduction left I removed the chicken pieces and let it further reduce. Even without flour it turned golden brown and tasty. When liquid was down to about a half a cup I reinserted the chicken pieces and turned the gravy over the top of the pieces. After five more minutes I turned off the stove. The microwave got the peas and the cutting board saw the last of the stone fruit for a fruit salad.
Sue is not much of a sauce person but that doesn't stop me. I cut up her half of chicken breast pie and spooned the gravy over it.
She liked the meal but told me that she prefers the chicken morengo.
Pat
Sometimes we cook for our own pleasure... ::Laugh:: I had a COSTCO hot dog and called to ask if Reza wanted something... he did, a piece of combo pizza. Does that count as "cooking"?
ReplyDeleteyummy. flour is overrated anyway, don'tcha think? :)
ReplyDeletedoes anyone out there have an idea for making beef stew without first browning the stew meat in flour? it tastes so much better that way but i'm trying to de gluten-ize everything.