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!
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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.
L.
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