Last night for dinner I made Blue Kitchen’s anniversary dish: Chicken and Wine. I so heart this recipe…it is plate-to-the-face tasty.
Being someone who has all the yearning to be a kitchen whiz, but not all the skills, I found this recipe was easy enough pull off. I’d brown the chicken a little more the next time, chop my onions a little finer, and follow their advice to seek out a really, really good batch of Herbs de Provence. The bottle I bought at Whole Foods was OK, but the herbs weren’t as impactful as they ought to be.
All that being said, we’ve decided to add this dish to our recipe rotation (which seems to get bigger and bigger) and to our list of dinner-party options. It’s hearty fare, but not bloat-inducing fare. Perfect for a chilly autumn night.
Note: I obeyed BK’s thickening instructions using cornstarch to the letter. I’m damn proud to say that my sauce was lump free. Score!
Glad you liked the dish, Melissa, and thanks for passing it along! One great source for Herbes de Provence—and other herbs and spices—is The Spice House in Chicago. And they do sell online, so no travel required. Also congrats on the lump-free sauce—not always an easy trick to pull off.
Thanks for the tip on The Spice House, Terry. I may still try to find a local source, just for the thrill of the hunt. But, should I get bored with it or come up empty handed, I’ll definitely mail order a jar.
Keep the recipes coming!