I was feeling a bit ambitious tonight, so I made three new dishes from [Mastering the Art of French Cooking][mafc]: 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.
[mafc]: http://www.amazon.com/Mastering-Art-French-Cooking-Set/dp/0307593525/ “Two-volume set of MAFC from Amazon.com — no, I’m not getting a kickback from them.”
