tag:blogger.com,1999:blog-5064283732773106138.post4602208584815977065..comments2024-02-10T06:32:52.554+01:00Comments on A Normandy Kitchen: A whole chicken braised in white wine...A Normandy kitchenhttp://www.blogger.com/profile/11793122018733990319noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5064283732773106138.post-9751374775832036972012-09-25T16:44:09.887+02:002012-09-25T16:44:09.887+02:00Hello Sophie (and Ron!)
Thank you for joining us, ...Hello Sophie (and Ron!)<br />Thank you for joining us, I will do a dog treat recipe soon for you and Aston the Pug can test them for you! In a crowded room, I am the one on the floor talking to the dog!<br />IvanA Normandy kitchenhttps://www.blogger.com/profile/11793122018733990319noreply@blogger.comtag:blogger.com,1999:blog-5064283732773106138.post-38330791111522953792012-09-25T03:46:01.179+02:002012-09-25T03:46:01.179+02:00Hi there...Jim told me about your blog and I'm...Hi there...Jim told me about your blog and I'm so happy you joined mine. Sophie's point of view sometimes is childlike but hey don't we all have a bit child still in us. Jim told me about this easy stew and I trust he's going to try it.<br />Welcome aboard Ivan<br />Sophie's other Dad-Ronfromsophiesviewhttps://www.blogger.com/profile/16532257840856313054noreply@blogger.comtag:blogger.com,1999:blog-5064283732773106138.post-64353153108035410732012-09-24T15:50:06.229+02:002012-09-24T15:50:06.229+02:00Hello Jim,
Thank you, the wine I used was a Aligot...Hello Jim,<br />Thank you, the wine I used was a Aligoté from Burgundy but anything 'light' in taste will work well. As for skinning the chicken, yes, as long as it is kept on the bone. A little less flavour but it will be good and healthier too! Two things don't brown the chicken, put it straight into the oven with the wine and if you added a few shallots or a clove of garlic to make up for the skin it would be good, hope Mr.Ron enjoys it! <br />IvanA Normandy kitchenhttps://www.blogger.com/profile/11793122018733990319noreply@blogger.comtag:blogger.com,1999:blog-5064283732773106138.post-31589015188749645902012-09-24T15:30:32.523+02:002012-09-24T15:30:32.523+02:00Hello Gillian,
Thank you, don't forget to keep...Hello Gillian,<br />Thank you, don't forget to keep the bones for a stock or soup! I agree bulgur wheat is very under used and tastes so good. Hope you enjoy it!<br />IvanA Normandy kitchenhttps://www.blogger.com/profile/11793122018733990319noreply@blogger.comtag:blogger.com,1999:blog-5064283732773106138.post-13832297934933728382012-09-23T23:20:04.331+02:002012-09-23T23:20:04.331+02:00I agree! What a great way to begin the fall/autumn...I agree! What a great way to begin the fall/autumn season. I'm with Gillian on this, will have to give this a go! So, a dry white wine......would it make much of a difference in the taste if I skinned the chicken first? Or would that take away most of the flavour? My hubby has difficulty digesting certain 'fats'. Thanks.<br />JimJimhttps://www.blogger.com/profile/11199777195853274898noreply@blogger.comtag:blogger.com,1999:blog-5064283732773106138.post-53443369572216813752012-09-23T22:08:37.618+02:002012-09-23T22:08:37.618+02:00This sounds divine. I really want to try this one....This sounds divine. I really want to try this one. I haven't cooked a whole chicken for ages. I never buy bulgar wheat - no idea why, as I love it - you've inspired me to try cooking it now.Gillian Roehttps://www.blogger.com/profile/05080123177116154219noreply@blogger.com