Cathy Dreyer

You’re holding your baby

while boned chicken thighs bob and squirm in liquor
clouded with the viscous juices of leeks and onions.

You’re holding your baby’s chin

Chopped smoked lardons give enough salt. There’s no
need to add more although pepper and a bay leaf are essential.

You’re holding your baby’s chin up

It’s best to sear the thighs before you simmer them
or they look too pink and fleshy to be palatable.

You’re holding your baby’s chin up, but

To save time the alliums can be fried in virgin olive oil
infused with garlic but they must be fried at the right heat.

You’re holding your baby’s chin up, but there’s

The oil must not be too hot but warm to melt the swollen
leaves into what the Italians call a soffrito dorata.

You’re holding your baby’s chin up, but there’s no

When the vegetables are relaxed, they release a sweetness
which perfectly complements the mild taste of the chicken.

You’re holding your baby’s chin up, but there’s no pity

Simmer for about forty minutes in a whole bottle of Reisling. Add
chopped coriander and serve immediately with mashed potato.

You’re holding your baby’s chin up, but there’s no pity in

Consider lager alongside this dish. The yeasty flavours
are a delightful contrast with the meat’s deep savoury notes.

You’re holding your baby’s chin up, but there’s no pity in cold

Add cream to any leftovers and serve with pasta for lunch
the following day. Broad ribbons of pappardelle are perfect.

You’re holding your baby’s chin up, but there’s no pity in cold water

A restorative family meal during darkening Autumn days
when a hot meal on the table makes the world a brighter place.

Advertisements

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s