Saturday, 5 October 2013

Lyon´s Poulet Au Vinaigre

Lately, we have been enjoying lots of french meal at home. Not the haute cuisine kind of french meal but more homely, provencial kind where a cast-iron pot is called for and I loveee cooking in them. They are easy and locks in the most wonderful, intensive aroma as compared to the other pots we have in the house. This is one of our `chicken stew`meal last week. It is basically a red wine vinegar and white wine base stew, with chicken meat, shallots, butter and variety of herbs thrown in. Its getting cold here so looks like stews will be showing up more often on my post here.

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