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)