Day 11: Suprêmes De Volaille Véronique/Riz á l’Indienne (Chicken Breast with Grapes and Curried Rice)
Today’s dish is quick if you know what you are doing in the kitchen. I browned strips of chicken in a pan and then moved them to another pan. In the first pan shallots are added and cooked. Then the obligatory white wine is added for sauce construction. Fat is poured from the second pan to the first. Then the French secret culinary weapon known as heavy cream is deployed to the sauce. I then add in fresh grapes and reduce the sauce. After the reduction, I then reintroduce the chicken and cook all the way through.
The rice is simply rice cooked with butter, onions, garlic, chopped gala apples, and curry powder in chicken broth with a bay leaf for additional flavor.
