What I Wore:
Today is a pretty boring and expected monochromatic look–but you know, some days are like that. I know I’m probably blowing you away with my insights today…
In other news, tomorrow’s post will be a guest post by the lovely Jennifer. I guarantee it will be fabulous because she never fails to be dressed uniquely (and beautifully!) or to be entertaining and funny.
Also, Weezy seems to be feeling a lot better now but I’m still waiting to see her symptoms all disappear.
Happy Tuesday, everybody!
What I Ate:
1 (3 1/2 pound chicken, rinsed, patted dry and cut into 8 pieces) – I used 3 bone-in, skin-on chicken breasts
Salt and pepper, to taste
2 tablespoons vegetable or olive oil
1 medium onion, diced
1 celery stalk, finely diced
1 clove garlic, minced
1/2 teaspoon dried or fresh thyme
10 ounces (3 cups) mushrooms, sliced
2 tablespoons all-purpose flour
1 3/4 cup chicken broth
1/2 cup heavy cream
1 egg yolk
Garnish: flat leaf Italian parsley
Generously coat chicken with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add oil and heat until shimmering. Carefully place chicken in pan, skin side down and cook for about 3 minutes per side, until browned. Remove chicken from pan and reduce heat to medium. Add onion, celery, mushroom and garlic and cook for 7-10 minutes, or until mushrooms and onions have softened. Stir in thyme and flour and cook for another minute or so. Add in chicken broth and bring to a boil. Add chicken, skin side up, and simmer, covered, until chicken is just cooked through. This should take 20-25 minutes and internal temperature should be 160 degrees for breasts and 170 for legs or thighs. Transfer chicken to a plate while you make sauce.
To make the sauce, whisk together cream and egg yolk in a small bowl. Add in 1/2 cup mushroom/broth mixture in a slow stream, whisking constantly. Whisk cream mixture into sauce in pan and gently simmer over low heat (careful not to let it come to a boil) whisking frequently. Sauce should slightly thicken and cook for about 1 minute.
Place chicken over egg noodles and spoon sauce over. Sprinkle with parsley.
Yield: 3-4 servings
The recipe for the broccoli can be found here.
This was quite yummy. If you’re looking for excellent recipes, check out Bakin’ and Eggs. Her blog title is clever, and the recipes are great selections! In fact, I found one of my favorite recipes to make in the summer, Chili Lime Tilapia. I serve this with a mango salsa and it’s unbelievable!
This dish was really yummy! Creamy, chickeny, comforting, and just lovely. I was most excited to make this because fricassee is so fun to say! I just kept thinking “fricassee” over and over. I dare you to try to say that just once. If you can, I dare you not to think about how fun it is to say!