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26 July 2017, 11:44 AM | #31 |
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Add garlic first
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26 July 2017, 11:46 AM | #32 |
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Then capers, olives, a bit of vino (hey, you want this to taste good, right???) and some basil. Let this reduce a bit to concentrate flavors....
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26 July 2017, 11:49 AM | #33 |
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Put chicken back. Add salt and pepper, as well as tomatoes. Finish cooking....
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26 July 2017, 12:07 PM | #34 |
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Ready! Chicken Provençal.
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26 July 2017, 12:09 PM | #35 |
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Bites of....soft chicken with crispy crust. Spiciness of capers and olives, sweetness of tomato and the freshness of basil....bread closeby? Add some sauce on top and you have a guilty pleasure!!!! Enjoy. (A nice chardonnay works wonders)
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26 July 2017, 12:13 PM | #36 |
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26 July 2017, 09:58 PM | #37 | |
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Quote:
Your go-to on the cutting board looks like a 6" Wüsthof. I've got the 6" chef and gave my dad the narrower 6" utility. But have been using the 8" chefs for everything. Guess its time to revisit the utility of the 6" version. I'd planned on giving it to a nephew because of non-use, but I'm thinking for slicing multiple items, it can more easily keep itself out of the way with its shorter size. Another kitchen pointer! A valuable post you've made. Saved me $70 in having to replace a knife! The most suce$$ful blogs are either about food or sex. If engineering goes belly up, you've got a fall-back! |
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26 July 2017, 11:50 PM | #38 | |
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As far as blogs....well, looks like I have a back up plan! |
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27 July 2017, 04:36 AM | #39 |
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Blurry pics? You're slacking G!!
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27 July 2017, 06:10 AM | #40 |
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27 July 2017, 06:25 AM | #41 |
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Looks delicious! As always G your threads leave me running for kitchen!
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27 July 2017, 06:47 AM | #42 |
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