A quick and easy chicken dish, and links to other ideas. Have yourselves a sunny weekend.
Stay Safe Stay Well.
Poultry and Game
Part 5: Christmas Gifts from Stirring Stuff: Chicken Liver Parfait with a Sauternes Jelly
Chicken Liver Parfait with Sauterne Jelly and Bay leaves. Gifted in Kilner Jars.
Easy to make and delicious to gift. This light and buttery Parfait goes particularly well with Stirring Stuff’s Spiced Vanilla Apricots. It will freeze well without the Sauterne jelly which can be added when the parfait is defrosted before serving. Serve as a first course with fresh brioche or melba toast . You can also serve it as a canapé or fireside nibble, in which case make the Sauternes jelly in a flat dish by itself rather than on top of the Parfait. This way you can finely chop the jelly to add to the top of your canapé. Continue reading
Chicken in a sherry vinegar and rosemary sauce.
Chicken cooked in a rich sauce of sherry, sherry vinegar and rosemary.
The Sherry and sherry vinegar used in this recipe add a warm complex slightly piquant flavour. Use a good Manzanilla dry aged sherry, or a Tio Pepe, and the best sherry vinegar that you can find. The addition of Rosemary adds depth and a wintery note to the dish.
Like many casseroles it is best made in advance to allow the sherry vinegar to mellow and the complex flavours to develop. Instructions are given in full below. Continue reading
Stirring Stuff 