February 19, 2021 Lunch – PPI Vietnamese Miso Noodle Soup Dinner – Sautéed Chicken Thighs with Mushroom Garlic cream gravy, Mashed Potatoes, and Steamed Broccoli

 February 19, 2021  Lunch – PPI Vietnamese Miso Noodle Soup  Dinner – Sautéed Chicken Thighs with Mushroom Garlic cream gravy, Mashed Potatoes, and Steamed Broccoli   

I did not eat breakfast and ate the PPI Vietnamese Miso Noodle Soup I made yesterday for lunch and thawed a four pack of chicken thighs and a lb. of bacon.

The Market recovered marginally today, which meant a slight .4% increase in my portfolio.

I went to the basement and fetched a bottle of La Granja White blend of Verdejo and Viura grapes ($4.99 at Trader Joe’s) and chilled it in the fridge.

At 4:30 I walked two blocks more than usual to make a total of ¾ mile walked.  This is a slight improvement and hopeful one.

When I returned I drank a Hot Buttered Rum and ate a pickled herring in Cream sauce on a slice of German Fullkorns bread.

At 6:00 Suzette decided to sauté the chicken and make brown gravy with mushrooms and garlic and mashed potatoes.  I suggested Steamed broccoli.  Suzette was in a cooking mood and fired up the stove and peeled and squeezed several cloves of garlic into the olive oil in which she sautéed the chicken.

I diced five Yukon Gold potatoes, washed them and put the pieces in a pot covered with water, on the stove. I also diced four mushrooms, put the pieces in a small bowl that I handed to Suzette and poured us glasses of wine and retired to the TV area while Suzette deflowered and steamed a stalk of broccoli, and boiled and mashed the potatoes.  

After the chicken had cooked Suzette sprinkled the remaining flour, chervil, salt and pepper from the bag in which she had coated the chicken thighs with a flour and herb mixture into the sauté pan in which she had sautéed the chicken. Suzette added the mushrooms and sautéed the flour mixture and mushrooms for several minutes to cook them.  Then she added 2 cups of chicken stock she had made by mixing dehydrated Knorr Chicken stock with hot water and a bit later some milk, which made a creamy slightly brown gravy.

 

I filled our glasses and added ice cubes to chill the wine further and Suzette plated our plates attractively with a piece of sautéed chicken on a pile of mashed potatoes surrounded by steamed broccoli flowerets and cream gravy.

I love this recipe because it combines crisp sautéed chicken with a cream sauce that utilizes the pan drippings that flavors the cream sauce with the chicken and garlic flavors created during the sauté. The sauce is flavorful, and a quick sauce to make.  It is similar to the sauce Julia Child makes for her Scallops Provencal in which she coats the scallops with flour and then adds liquid to the sautéed scallops to make the sauce. A short cut to a sauté dish with a cream sauce.

We watched the new movie “Bliss” with Salma Hayak and Owen Wilson and went to bed at 9:30 shortly after dinner, which often is the case on Friday nights.

I awakened at 10:30 to take my pills and blog.

Bon Appetit