Google image.
My image. After posting that photo of an inviting chicken francaise,
I was inspired and cooked chicken with onions, capers, garlic, basil,
white wine, lemon juice, and whole butter. More Piccata than
Francaise. I like this one better. You would too.
Is that what they call English Poulet in France?
ReplyDeleteCould be. I've often wondered why a "French" preparation of chicken is available in every American Italian restaurant.
DeleteThe Italians aren't stupid.
DeleteYup, they know the French speak to God's ear when butter and cream are involved.
DeleteEh?
DeleteI see your point. Just to be clear, that was butter and cream, not guns and butter.
DeletePlease don't think, my lord, that I was endorsing the current French economic/taxation policy.
*Drool* That looks awesome!!!
ReplyDeleteOh, mon Dieu! The Piccata rules!!
ReplyDeleteThe Italians just spanked the French.
Dolce Gesù. Show me some vino Toscana to wash it down.
And the vintage platter certainly adds to the gravity of the photo.
ReplyDeleteOh geez, here we go with this fawning devotion to the French again.
ReplyDeleteThe chicken in your first photo is from a place called Nicolinni's in Ohio, of all places. There's nothing Française about it.
And your chicken is from New Jersey, so why not Jersey Chicken?
Well, OK, I guess in the local dialect it would be Hey, Jersey Chicken Here!
I think yours looks better. Less sauce and better presentation. Your yard bird looks a might tasty. Any who, what wine did you pair it with?
ReplyDeleteManass - See his post directly above this one. He chose a serviceable, everyday red from the Chianti region. I think this one used to be straw-wrappped.
DeleteThat would be more my speed for sure.
DeleteThe wine in the actual photo comes wrapped in tissue paper and packed in wooden crates. If I were lucky enough to have a bottle, I probably wouldn't choose to drink it with chicken in a lemony butter sauce.
Hopefully he made a candle holder out of the empty bottle...classy.
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