This dish was very tasty. The sauce was perfect, creamy and tasted like garlic while the cider added a nice bitterness. I'm not sure if blanching is required for the garlic though as the recipe calls for, but it did give them a softer taste and feel. Chicken was juicy in part to having the skin and bones in tact. I don't think I'll ever get chicken breasts again without them, they just taste better!
As I'm starting out cooking again, I have to be brave when it comes to cooking meat. I tend to over cook it out of fear. I need to trust my instincts more in this area.
NOTES:
Don't overcook chicken
Add more garlic
Always use double cream
SIDES:
French Green Beans with Almonds
notes:
Do not over toast the almonds
Melt butter
Would also be tasty with baked sweet potatoes.
As I'm starting out cooking again, I have to be brave when it comes to cooking meat. I tend to over cook it out of fear. I need to trust my instincts more in this area.
NOTES:
Don't overcook chicken
Add more garlic
Always use double cream
SIDES:
French Green Beans with Almonds
notes:
Do not over toast the almonds
Melt butter
Would also be tasty with baked sweet potatoes.
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