All last week my 90-year old mom was sick, so I said I’d take dinner over on Saturday. Since I wanted something kind of bland, I bought a chicken and some mushrooms and decided to use my favorite veal stew recipe (Ragout de Veau, Printanier, but without the peas) from Julia Child’s Vol. II. I checked out several other chicken recipes of Julia’s from #1—did I want a fricassee or a sauté? According to Julia, a fricassee is best if you’re making it ahead, so I followed those directions. However, I didn’t want to thicken it with an egg-yolk mixture (harder for the folks to reheat the leftovers), so I used the beurre manie in the original veal stew recipe. Fresh tarragon provided a much more subtle flavor than dried would have, but I probably should have peeled the tomatoes. I served it with rice, instead of potatoes, and it turned out great.
Sunday, September 13, 2009
Chicken Dinner
All last week my 90-year old mom was sick, so I said I’d take dinner over on Saturday. Since I wanted something kind of bland, I bought a chicken and some mushrooms and decided to use my favorite veal stew recipe (Ragout de Veau, Printanier, but without the peas) from Julia Child’s Vol. II. I checked out several other chicken recipes of Julia’s from #1—did I want a fricassee or a sauté? According to Julia, a fricassee is best if you’re making it ahead, so I followed those directions. However, I didn’t want to thicken it with an egg-yolk mixture (harder for the folks to reheat the leftovers), so I used the beurre manie in the original veal stew recipe. Fresh tarragon provided a much more subtle flavor than dried would have, but I probably should have peeled the tomatoes. I served it with rice, instead of potatoes, and it turned out great.
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Yes indeedy, it was great! Please make it again. And it's fine by me if you skip the peas.
ReplyDeleteOh, this sounds so good. Hope your Mom is better.
ReplyDelete