Happy January! This month, I’m returning to my ancestral roots, and cooking French food for you! First up is Poulet au Vin Blanc — chicken and veggies poached in an aromatic brew of Sauvignon blanc and tarragon leaves. Here’s the video and printable recipe for this one-pot wonder:
Thanks for watching!
If nothing else, at least you learned a way to julienne carrots. And celery. And a long leek.
Special hat-tip to the reader who told me to buy a santoku knife. It works like a charm.
Another hat-tip for Avery the Beast. She remained calm and collected until dinner was served!
And here’s the printable: