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Sunday, October 18, 2015

Roast Chicken and Mama Monpetet's potatoes

Hi friends, I am not quite back to celebrating each dinner- adapting recipes, sipping wine while cooking, or enjoying sharing a bottle of wine with my wonderful husband. It is a long story, that no doubt I will relay, but I will wait till I can pop that cork. I did, however  want to get back to my blog, so here is a meal from last year.

Aah, mmm, roasted chicken with garlic - Bistro style, I wish! It could be that chicken has grown tasteless or that our grocer does not get the freshest chickens. Or of course it could be the cook!

Anyhow my taste buds wanted me to try again.

First Course:  Sliced Tomatoes topped with fresh mozzarella, EVOO and basil leaf.

Entree: Roast Chicken: I purchased chicken breasts with the bones and skin. I placed a slivered garlic and a tad of butter under the skin of the two breasts and sprinkled with a small amount of sea salt and ground black pepper.  I poured melted butter and dried thyme over the breast and roasted at 375.

When done I removed chicken breasts from pan and set aside while I deglaced the pan with chicken broth and demi glace  I deboned the chicken and removed the skin shredded and poured the liquid over it to serve.

Side:  Mama Monpetet's Potatoes.  I have posted these previously, but aways worth repeating. First enjoyed them during an outdoor dinner in Southern France. Mushrooms, potatoes and onions diced and sautéed together.  Simply delicious!

Wine:  En Route Pinot Noir.  One of our favorites!


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