Of course, you realize today is Napoleon’s birthday. One of R man’s most charming characteristics is the light freak on he has for the Little Colonel. To celebrate we had a dish I created that I’ve called Chicken Napoleon.
Saute boneless chicken thighs in your new, groovy tiny Staub brassier pan. Remove from pan, keep warm.
Saute shallots, celery, and carrots over medium high heat to create a well established fond. The point of the recipe is to use the word “fond.”
Deglaze with the white wine that’s been lurking around the refrigerator for a while.
Combine ingredients, put in 350-degree oven for 45 minutes.
Realize you forgot to preheat the oven, appropriately named "Imperial Majesty"
Have a drink and curse volubly.
Realize that a dish like this is pretty much bullet-proof and that it will turn out fabulously, which it did. Vive, baby.
Yes, everything will always turn out beautifully when you cook it in a
ReplyDeletetiny brassiere, or so I've found too.
Nothing could honor Napoleon better.
I'd be afraid to piss off an oven called the "Imperial Majesty."
ReplyDeleteI prefer to create my fond in my self-basting cast iron skillet but that is probably just because I don't have a nifty Staub Brasserie *sigh*. I really like a bit of garlic in my fond and I only use the white wine for deglazing - those people that tout chicken stock or fruit juice are really missing the boat - IMHO
ReplyDeleteCheers
Jason: What cup size are you using?
ReplyDeleteDouble A?
I'm quite fond of Napoleon brandy. I'll be forever bending quickly at the knees, in a curtsy everytime I opened her Imperial majesty's flap.
ReplyDeleteI can't wait to be in the kitchen with you!
ReplyDeleteApparently Ronda has left the building. . .
ReplyDeleteHey, I feel gypped! Where's the final poulet photo? TEASER!!! The Maker's Mark, however, looks AMAZING!!!
ReplyDelete