The original French recipe is made with chicken parts and peices (and after making it with pork, I'm convinced that it should be made that way.) Not that the pork was necessarily bad, just think the sauce, stock and chicken work better together.
Sauce was wonderful. be careful not to use too much oil or the creme fraiche, butter and oil will separate pretty easily.
Lastly, I used the saporito method at the end to do the shrooms up right and added them at the last minute (again use butter sparingly and either little or no oil to saute them for the finish)
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