March 24th, 2016

chef

Yay, Thursday!

So the evening went very well. I was surprised how well and quickly the coq au vin went together. The only issue I had with the recipe was the cooking time for the chicken. A total of eleven minutes for a chicken breast (unless it's pounded) just isn't enough time to cook it through. I doubled it and still ended up with a moist end result.

Again, forgive my less-than-spectacular photography. Look at the shot, I probably should have turned the plate around. The things in the second photo are chicken croutons. I think the cutter is really supposed to be a phoenix, but for the moment, it was close enough for a chicken.

The best part, Jeff happily took the leftovers home. Yay!