Tuesday, January 22, 2008

Tuesday Night's Dinner

I am making Chicken Provencale tonight. I will serve this dish with some cous cous and tossed greens and we will most likely wash it down with some Australian Chardonnay. Julia Child once said that as a cook, she felt that she needed to make a recipe at least 10 times to be comfortable making the dish. This is only the second time I have made this dish, so I have a ways to go with this recipe! I am going to incorporate more chicken in my menus as it is inexpensive, easy to cook and more importantly, when properly prepared it is good for you!

1 comment:

Lisa and Gary... said...

We eat a ton of chicken here at The Hacienda. Fortunately, there are lots of great recipes to vary the tastes, textures, and aromas floating about the kitchen when there's a chicken in the hopper. I made a good one tonight. I'll share it with the Foodies once The Tot is in bed.