Sunday, August 31, 2008

Chicken Fricassee With Mushrooms

Cooking with a friend tonight: fricassee de poulet aux champignons chez Rose, from Patricia Well's Bistro Cooking, et deux salades. The chicken fricassee, or freaky chicken as it was called, was simmered with garlic, fire-roasted tomatoes, and sauteed mushrooms until it was falling off the bone. Delicious, and it took less than an hour to make. We served it on top of fusili, though rice or crusty bread would also be good. We also made a caprese salad, with fresh mozzarella, tomatoes, and lots of basil, and a spinach salad with tart Granny Smith apple, orange bell peppers, and Cambozola cheese, a combination of Camembert and and Gorgonzola that is absolutely fabulous.

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