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Country French Chicken for an August Day That Feels Like October
One of the BEST things about being home from vacation is having my kitchen back and being able to cook for myself. I get restaurant burnout really quickly when I travel and always look forward to making and eating my own food when I get home.
All this week, we've been having fall-like weather in Virginia. Today when I left work, it was 76 degrees outside. The nights have gone down into the high forties/low fifties. The cool, crisp air has given me such a longing for autumn. So, I decided to cook something I normally would make in October rather than August.
Country French Chicken is a Rachel Ray (30 Minute Meals) recipe. Honestly, it's more like an hour meal - and I am fast in the kitchen. I don't see any way this meal can make it onto the table in half an hour unless you have all your prep work done ahead of time.
Despite the longer cook time, the meal was awesome. As you can see, the meal is not terribly elegant to look at, but it has a rich herbal flavor. The tarragon lends a really complex flavor to the red wine and tomato-based sauce. The recipe says to use boneless chicken breasts and/or thighs. I used all breast meat since I do not like the texture of dark meat. The chicken stayed moist and almost fork tender in the finished product.
With this particular meal, I made Rachel's entire menu with the buttered herb noodles and sugar snap peas. The dinner garnered thumbs up from both Adam and me!
Country French Chicken for an August Day That Feels Like October
One of the BEST things about being home from vacation is having my kitchen back and being able to cook for myself. I get restaurant burnout really quickly when I travel and always look forward to making and eating my own food when I get home.
All this week, we've been having fall-like weather in Virginia. Today when I left work, it was 76 degrees outside. The nights have gone down into the high forties/low fifties. The cool, crisp air has given me such a longing for autumn. So, I decided to cook something I normally would make in October rather than August.
Country French Chicken is a Rachel Ray (30 Minute Meals) recipe. Honestly, it's more like an hour meal - and I am fast in the kitchen. I don't see any way this meal can make it onto the table in half an hour unless you have all your prep work done ahead of time.
Despite the longer cook time, the meal was awesome. As you can see, the meal is not terribly elegant to look at, but it has a rich herbal flavor. The tarragon lends a really complex flavor to the red wine and tomato-based sauce. The recipe says to use boneless chicken breasts and/or thighs. I used all breast meat since I do not like the texture of dark meat. The chicken stayed moist and almost fork tender in the finished product.
With this particular meal, I made Rachel's entire menu with the buttered herb noodles and sugar snap peas. The dinner garnered thumbs up from both Adam and me!