Is this the most decadent spinster’s Sunday lunch ever? mmmm – OMG – delicious. I had intended making this for my lovely friend Gary who came to stay on Friday night. We met in my local pub and got so enthralled with the comings and goings of the burly boys there that we put away 2 bottles of rose as we watched like a pair of cats. My resistance is low at the moment and I knew I was too drunk to cook so Gary bought an enormous pizza instead. I felt very bad as Gary always makes me wonderful food when I go and stay with him, but I had to face it, I was lit.
We drank most of the bottle of champagne with the pizza but luckily, as we were already smashed, we didn’t drink it all. I popped a spoon in the top to stop it from going flat and made Vincent’s champagney chicken for me, myself and I on Sunday. Butter, cream and champagne. Perfect combination for a rich, rich, rich scrumptious sauce. I had another go at the Petits Pois a la Francaise – I burned them, but they were still lovely. The whole thing was delicious and the best thing is, I made the whole recipe so there are three helpings of chicken in the freezer for a later date.
And yes, I DID buy French champagne Vincent. Bien sur!
I watched The Awful Truth and unusually for a screwball comedy, it got quite a few laughs out of me. I particularly liked the fact that the dog was called Mr Smith.
I also liked the quote by the frisky aunt Patsy character about rebound relationships:
“You know what rebound is? That business of trying to get over one love by bouncing into love with somebody else? It’s fine, except the rebound is rarely the real thing. As a matter of fact, it’s the bunk. There’s the first bounce, then the second bounce, and, well look at me. You wind up like an old tennis ball.”
Recipe from: A Treasury of Great Recipes – given to Vincent by The Whitehall Club, Chicago.