I was feeling a bit ambitious tonight, so I made three new dishes from Mastering the Art of French Cooking: suprêmes de volaille archiduc (paprika chicken w/ cream sauce), risotto, and petits pois étuvés au beurre (buttered peas).
I had been planning on making a longer-cooking chicken dish, so I started cooking that first. Big mistake! The chicken was ready quite a while before the other two dishes. I should have started the risotto first, then got the water boiling for the peas, then started the chicken.
I made the chicken with hot paprika, which was a bit too spicy for Caitlin and even Barb to a lesser extent. Next time, I’ll try half hot paprika and half normal.
Barb suggested trying shallots instead of onions for the chicken. And the risotto. And the peas. (Barb really likes shallots!)
I used 2 cups of chicken stock and 1 cup of white wine in the risotto, came out pretty well I thought.
