I almost made this on a weeknight a few weeks ago but now I'm glad I didn't. If a recipe says easy I assume that means I can make it on a weeknight.
Was this recipe hard? No, but it took a long time and is more than I want to do after work. I would say it's easy for a dish you want to serve to people.
I started with prepping my aromatics.
Sliced a shallot, a few garlic cloves. Got some fresh thyme and I bought pre-sliced mushrooms because they looked better at the store.
Then you sear the chicken, skin side down for a few minutes.
It was at the moment that I started questioning the size of this pan. I was afraid it wouldn't brown well. And the liquid wouldn't fit.
It browned well for the most part. Let it brown on the other side for a few more minutes then remove from the pan.
Add in the bacon.
Remove and add in the mushrooms. Which take forever as usual.
8 minutes later...
Throw in the shallot and garlic.
Thyme and butter.
Sprinkle in flour and stir for 30 seconds.
I cheated and used cooking wine because I didn't want to buy a whole bottle and have it turn to vinegar.
The lemon sounded good too.
Add your liquids.
Once again nervous about everything fitting.
Now it goes into the oven. 20 minutes with the lid, 20 minutes without. I was already feeling like the sauce was too liquidy but decided to trust the process.
After the oven. Definitely too liquidy. Take the chicken out and add some heavy cream.
I did sprinkle in some extra flour and next time I know to just add extra to begin with. I think I could also get away with adding less liquid with this pan. I still wish it was thicker but decided to just go with it.
This was sooooo good. I just wish the sauce was thicker! Then it would have been perfect. But the sauce was decadent and perfectly salty. The chicken was cooked perfectly.
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