Quote:
Originally Posted by Shaun 84 Targa
if the sauce had been reduced and thickened into a gravy, it would have been out of this world.
|
See the Tony Bourdain recipe link I posted earlier, for a basic sauce. You really need to try that recipe... the moistness of the white meat will amaze you. Do it right and every cubic inch of the chicken will taste of herbs.
Quote:
Originally Posted by Shaun 84 Targa
I was going to do red bliss quartered, boiled, sautéed with garlic, dill and butter, little olive oil.
|
I'm tellin' ya, mashed, mashed, mashed. Do them right (cooked properly, mashed properly or riced, cold butter and hot, reduced cream....lots of salt, some fine ground fresh pepper) and you will see why I am persistent about this. With the sauce, even the most health conscious woman on a diet will say, screw it, I'm eating all of it...
JR