Wednesday, December 23, 2009
Guest submission: Cheesy chicken rolls in sauce
This will be fun. Mary Beth has submitted pictures of a dish, and a .docx attachment explaining it.
At first I thought it would be fun to figure it out just from the pictures, but as it happens, I can't open a .docx document anyway...so I have to try. (Mary Beth, you can paste the real story as a comment if you like. Apologies if I get this too wrong.)
First...chicken cutlets. They're thin and rollable. So I'm guessing we're going to roll something.
Ah yes. Little rolls of chicken, looks like black forest ham and cheese. A good Swiss? No, maybe Gruyere. Custom wooden pepper mill. Nice. And perhaps a personal stash of Fleur De Sel?
Now we are browning the little rolls. In a very nice Le Creuset I might add.
And this looks like a vermouth to deglaze.
Yes! She's deglazing with vermouth. Very nice twist. I see some unused chicken back there. Hmmm.
Oh boy. Now we're in business. We're making a soup or a stew, or perhaps just a really yummy sauce.
Touchdown! She went for the milk. Or maybe even cream. One should always choose "option two" on the can's directions. Never choose option one. (water.)
It appears some bonus cheese and diced ham is going in.
Ah ha! And now we're adding heat. Too red for cayenne. I'm guessing a really good paprika.
Hmmm. Well, I think that's the extra chicken. Perhaps poaching in the soup/stew base.
A lid on the fire engine-red Crueset.
Ah ha! The chicken rolls have been returned and were simmering in that creamy, cheesy pot. Last picture. Served on rice, perhaps? Nice.