Cookbook #2: The Best of New Orleans
The Best of New Orleans: A Cookbook, Brooke Dojny
Last night I tried Garlic Chicken, which is pan-cooked chicken in a garlicky sauce. The recipe called for a whole cut up chicken, but I used two bone-in, skin-on breasts. The sauce was made with minced garlic (I used some garlic that a friend had grown -- bonus!), white wine (I used verjus again because I had it), rosemary & oregano, then finished with some Worcestershire and Tabasco sauces.
Verdict -- good. It's similar to another dish I used to make a lot that I got from Bon Appétit years ago. I completely disagree with the author on the point that this is a dish for "garlic lovers only". It only had 3 cloves! It could use more of the two bottled sauces. I admit that I skimped a little on the Tabasco, but there was almost no heat.
We served it with boxed black beans & rice mix and steamed broccoli tossed with the last remnants of truffle cheese. Unfortunately the tangy chicken sauce overpowered the delicate cheese.
Last night I tried Garlic Chicken, which is pan-cooked chicken in a garlicky sauce. The recipe called for a whole cut up chicken, but I used two bone-in, skin-on breasts. The sauce was made with minced garlic (I used some garlic that a friend had grown -- bonus!), white wine (I used verjus again because I had it), rosemary & oregano, then finished with some Worcestershire and Tabasco sauces.
Verdict -- good. It's similar to another dish I used to make a lot that I got from Bon Appétit years ago. I completely disagree with the author on the point that this is a dish for "garlic lovers only". It only had 3 cloves! It could use more of the two bottled sauces. I admit that I skimped a little on the Tabasco, but there was almost no heat.
We served it with boxed black beans & rice mix and steamed broccoli tossed with the last remnants of truffle cheese. Unfortunately the tangy chicken sauce overpowered the delicate cheese.