Now this is a French dish if ever I saw one. Classic piece of meat with some potatoes and a cream sauce. It was not the best, but it was definitely not the worst (see Tuesday 1st September and Tuesday 22nd September). I started by making Sautéed Potatoes. I made them diced (we have uneven potatoes), and she said to cut them 1/4 inch thick, but I think that was a typo because they’re smaller than any dice I’ve ever seen. But who am I to judge? Well judging by the fact that the potatoes from the master recipe are 1.25 inches thick, and the fact that the method is EXACTLY the same, I think I have fair reason to judge. And judge right I did! I cut them into inch big dice and then fried them in butter for 2 minutes on each side over a high heat. Then I reduced the heat and cooked them covered for 15 minutes.
I then rolled some chicken breasts in a frick-ton of hot butter, then put them in the onion for … now she says six minutes but really? … six minutes? Come on, they weren’t done in six minutes … 20 minutes covered. Then I removed them from the pan and mixed in some vermouth and stock (yes my meat stock is still going strong in the freezer, you just take out double the volume that you need) and boiled it down until syrupy. Then you add some cream and reduce it a bit more. Serve it and the chicken was a little dry and for the sauce I wouldn’t use vermouth or boil it down for as long but it was still great. The potatoes were like buttery chips, what’s not to love?
So that was a good meal! I have to go because I can see an image of a bloke throwing a rock. I will see you soon I hope!