Meat at last...

Oh, the beauty of chicken!
Remember the scene in Forest Gump where Bubba goes on about the many uses of shrimp? "You can fry 'em, poach 'em, grill 'em, make shrimp kebobs etc"...

Chicken's like that. Today we made two of the two million chicken recipes out there. One was poulet chasseur or chicken, hunter style. That one's good, first you saute a quartered chicken to give the bird a tan, then you finish it off in the oven. You plate it and cover it with a mushroom/tomato/cognac sauce that is out of this world.
Second dish was Poulet Grille A L'Americaine with a sauce diable.
That one is nice and spicy. Well, the sauce is, but you propably guessed that from the name.
Funny thing about that A L'Americaine part of the name. The French insist that the name does not imply that the chicken has anything to do with America but rather with Armorica - a former name for a region somewhere in Brittany.
Who knows, who cares? It does taste very good though.

Class was still a bit sluggish today but we're gaining momentum.