On Sunday, she put a pork shoulder in the crockpot with a bunch of balsamic vinegar and braised it. I pulled and defatted the shoulder and defatted and reduced the braising liquid and it made pretty fine pulled pork. I forgot to get a picture of it: we were starving and launched right into attacking it.
|Chicken with Artichokes and Porcini|
The deboned chicken thighs are dredged in flour, browned, and removed to a baking dish. Then minced shallots and a bit of butter go in for a few seconds followed by the drained and chopped rehydrated porcini and halved artichoke hearts. A quick sauté is then followed by a deglazing with a little fresh lemon juice and a couple splashes of white Burgundy. Then it cooks for a minute or two and is poured over the chicken and into a moderate oven, uncovered, for about a half an hour until the chicken is done and the sauce has reduced to a good consistency.
This dish is pretty much identical to Nancy's pasta or shrimp that we cook at the restaurant, save for a slight few details. At the restaurant, this dish gets a lot more butter, lots of garlic, lots of parsley, and shiitakes rather than porcini.
It was delicious Annie. Thank you for taking the lead the last couple of days!