chick & dump

 



 

For mi amiga, Charlotte.

Mirepoix. Make sure you have a glass of wine for your labors.

2 T.butter and 2T. olive oil

Sizzle!

 

Onions first (no photo) then carrot and celery.
Salt and pepper.
Sweat 'em. Lid on, lid off.

 

Wet in the center. Stir and stir.


 

Dry in the center. Ready for the flour.

4T. flour. Stir, cook, scrape the pan.

 

Now it's time to build the sauce.

Liquid gold= drippings from the roasted chicken.
Throw it into the pot.





1/2 cup white wine. Scrape the pot and stir. Add 1T. marjoram, s&p.

 



Start stirring in the broth. 1 qt. Homemade or store stock.
About 1 cup at a time.

Nice. TASTE. adjust s&p.

Here is the chicken that you will add before serving. Heat through before serving to warm it.

NEXT POST, DUMPLINGS IF YOU NEED THE RECIPE.
xox, d