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Showing 1-4 of 4
on November 03, 2009
INCREDIBLY delicious and company worthy. 10********** . Even my kids loved it! I used 1/4# of bacon, (2) 2# total, very meaty breast halves with skin & bone on, Christian Bros. brandy because we didn't have cognac, 1 medium yellow onion sliced, Pinto Noir, 4oz. tomato sauce because I never stock paste. I did simmer quite a bit longer to thicken up the sauce. Not a problem cuz I allowed enough time. I de-boned the breasts before serving. This is the ultimate dinner dish. Served with buttered noodles as suggested. Simply amazing!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 08, 2009
I actually followed the recipe out of "Mastering the Art of French Cooking" which has a few more steps and ingredients, but is very similar. I just wanted to pass on my experience. I followed the recipe exactly, except that after removing the chicken from the wine, I strained the sauce through some cheese cloth after defatting. I just couldn't see having the floating lardons in the sauce, and I would do it again - it made it much more appetizing. Also, In the MTAOFC recipe, Julia has you make a paste of butter and flower and whisk it into the wine sauce - simmer and thicken. It was a lot of work and somewhat of a letdown. The flavor is sublime, but just not worthy of all the work, which is what I've always felt about French cooking. I have flamed a saute before - if you want a delicious lobster bisque recipe from the Silver Palate cookbook - you get to flambe the stock, and it's absolutely delicious and worth the work.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Rita G.
on October 27, 2009
DELISH! I used 4-6 strips of bacon, diced, instead of lardons. Would use only thighs next time, as breasts meat got a little dried out. I used a Cotes du Rhone wine. Wonderful dish.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #847760
on August 10, 2009
Serving Size: 1 (636 g)
Servings Per Recipe: 4
The following items or measurements are not included: