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bringing u my latest foods, it's chicken w/ a tarragon sauce and some veggies!
veggies are fennel, carrot, celery, shallots, garlic. the sauce is chicken stock, tarragon vinegar, butter and flour and sour cream.
pls tell if u would eet this.
sorry if it looks awful idk how to cook right but i'll show u how i did this
basically here is what's in it:
chicken, chicken stock, fennel, shallot, lemon, celery, garlic, tarragon, olive oil, sour cream, tarragon vinegar, salt and pepper
uh.. u are mistaken this is in fact my blog that u are posting in lol <3
first thing u should do is cut up you're chicken into more smaller pieces like so.
i cut the breasts into 6 pieces and deboned them. i am not silly enough to try and debone drumsticks and thighs. i did leave all the skin on.
i saved the back, excess skin around the breasts and the wings for making stock (and the neck too!)
u also wanna cut up ur veggies into pieces. i left them fairly large this time. always peel ur carrots. i should have sliced the shallot instead of doing a large dice like that bcuz some of the smaller bits got a little burnt but it's all good ^-^;
now heat some olive oil in a dutch oven and put ur veggies in it and let them brown some so keep the heat kinda high and don't stir too often.
look at the pretty colors! the veggies look so cute in this!1
don't cook them too much just get some color on them. i stopped about here and removed them to a plate.
now heat some more oil and brown ur chicken. start w/ skin side down for skin on pieces and cook them golden brown. keep the heat on the higher side. ur not trying to cook the chicken through yet, just get some good color on the outside. don't worry about the burny bits on the pot; u can deglaze it later, just don't cook the chicken too long.
then brown the breasts too. remove the chicken to a plate and keep the breasts and leg pieces separate!
now deglaze the pan w/ 1/4 cup of tarragon vinegar and about 1 cup of chicken stock. scrape the pan w/ a wooden spoon to loosen up anything burnt on the bottom.
see those burnt lil pieces of shallot floating in there? i don't want those in the final sauce so i strained them out
much better look at all the little bits of whatever the strainer caught!
k so ur gonna add now the veggies, the leg pieces, another cup of stock, and two sprigs of fresh tarragon. i suggest reserving a few leaves to chop up as garnish also.
ur gonna bring this to a simmer (not a full boil plox u'll ruin it) and then cover the pot and go fuck off and do something else for 20 minutes.
then add the chicken breasts and cover the pot again and wait 10 minutes.
the reason i reserve the breasts until later is they cook faster and are leaner so if u cook them all together they would be too dry by the time the leg pieces are done.
so it's 30 minutes total at a simmer but only 10 for the breasts. that's enough for them to be cooked through but still moist n juicy.
now remove the chicken and veggies and set aside. u can put them in a very low oven to keep them warm, which is what i did.
u wanna strain all the liquid a couple times. also squeeze the lemon through the strainer now.
thx for checking bby
oh and discard the fresh tarragon at this point also.
i neglected to mention butter and flour... knead some butter and flour together this will help ur sauce, which u should now have at a full boil. u want to reduce it down quickly.
whisk in the butter and flour until it's all dissolved. u can add as many pieces of that as u'd like until the sauce is thick enough. then turn the heat down to a simmer and whisk in a few good spoonfuls of sour cream
is the sauce too brown? it tasted fine at this point to me. a little zippy from the vinegar/lemon but nicely creamy and just thick enough.
now put it all together and eet!
thank u everyone for reading my blog! pls upboat and subscribe!
This actually looks a bit better than your usual stuff.
looks like a minor step up from your usual slop but still complete shit/10
this was the last genuine LoLo post, on Jan. 1st
if using the name means someone is going to be rude with it then i shouldn't encourage them by posting.
r u LoLo? my heart burnes tbh that rudefigs won the battle :( everyone loved LoLo we cud tell who was impostering them. LoLo was a VERY nice friend and wud never let the meany rood figs win
fennel has the anise or black licorice smell/ taste when it's raw but it gets mild when cooked. it's a pretty awesome veggie.
aw. poor gav ;__;
i know ppl can tell the difference. maybe Lolo can come back soon. (:
haha.. that is a bad pic and i wasn't trying to put hand in it but i used that one just cuz of the meme. i don't have an alien thumb just I was moving.