Gourmet Chef Elaine made this decadent dish that includes two sticks of butter and a half-cup of heavy cream. She opted for boneless chicken thighs to make eating easier and subbed chopped scallions for the chives on top. The star of the show is the sauce, a reduction of vinegar, dry white wine, shallots, lemon juice, bay leaves, and the aforementioned butter and cream. This is not a quick, mid-week meal. Save this recipe for a special Sunday when you have plenty of time and nothing else to do.
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