|In the Kitchen
||[Jun. 12th, 2010|05:42 pm]
M- decided to spend the weekend with us, and I asked R- to pick up some chicken thighs on the way back from the city to get him. I wanted to try out my new All-Clad sautee pan. These were the biggest chicken thighs I have ever seen--monster thighs. So this morning I fired up the new sautee pan with a bit of oil in it, and after a bit of discovery (modern chickens also have more fat, so less oil is needed to start with...) I had lightly browned chicken thighs, sauteed onions and mushrooms, and white wine in another pot (because the sautee pan wouldn't hold all the thighs--they were that big!) and was defrosting a quart of chicken stock. My next to last quart of chicken stock, so chicken stock is definitely next on the list to make.
When all was together (along with a bay leaf, a couple of sprigs of fresh rosemary, & some pepper) I put it to simmer for awhile. Smelled really good. But looking at the pot, I thought it would be nice to have the sauce creamier. But...no cream. I dug around in the cupboard and found an old can of condensed cream of chicken soup. (Did I look at the date on the can first? No. Was this an error? Yes.) Mixed it with a little water--still kind of textured, but I thought it would go on and blend. Not...exactly. Not horrible, but the little flecks of what I assume were casein cut the attractiveness a bit.
Flavor, though, was excellent, when I added more salt & pepper.