19
Feb

ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

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ROAST CHICKEN IN CIPOLLINI CREAM SAUCE

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS.

I STILL STAND BY THE HIGH HEAT METHOD OF ROASTING CHICKEN, WHICH, THOUGH IT MAY SMOKE UP YOUR KITCHEN A BIT, YIELDS JUICY WHITE MEAT AND A CRACKLING BROWN SKIN.  FOR A SAUCE THE CIPOLLINI ARE BROWNED AND BRAISED SEPARATELY, THEN ADDED TO THE CRÉME FRAÎCHE ENRICHED SAUCE.  OF COURSE, IF YOU’VE GOT SOME FRESH MORELS LYING AROUND, TOSS THEM IN, TOO.

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES

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