Happy Father’s Day all. It’s a beautiful day here in Maryland, and all is well. Except for third best dog, Kirby. Kirby is our Soft Coated Wheaton and a rescue. A total joy and all around dim bulb who we love dearly. But he is like a small boy, boundless energy and everything goes into his mouth, regardless of what it is. So he got into something a couple of days ago and has a upset stomach for his efforts. This is a typical day with Kirby. It starts either inside or outside.
Kirby comes up to me and sits, wagging his tail, waiting for me to notice him. (uh, right big dog with a Wilfred Brimley face at my elbow)
Me: Kirby, whatcha doing?
Kirby: Grins and shows me mouth full of crap (5 socks, robe, pillow case, 3 stuffed toys, who knows)
Me: Oh, Kirby. (sigh). OK, let me have it.
Kirby: Runs to top of hill, staircase, sits and grins with mouth full of crap.
Me: Kirby, get your butt down here.
Kirby: Grins, wags tail.
Me: Kirbyyyyyyyyyyy! Get up, goes to top of hill or staircase, at which point Kirby runs past me to stand at the bottom.
Kirby: Sits and grins with mouth full of crap.
Repeat sequence until I finally empty his mouth. Which he promptly fills up again. And when his mouth is empty, he is talking up a storm. He wants me to know that kids are on their bikes in front of the house, the UPS man has just driven down the street, you name it. He is the house’s Town Cryer. Siamese cats have nothing on him. I wish I could do an audio recording of Kirby. I would post it here, trust me you would be amazed.
So while I have a few moments this morning before we start our ritual, here is our review schedule for next week:
Monday: Concord Grape: Unexpected by TC Blue
Tuesday: Stone Rose (Lost Gods #3) by Megan Derr
Wednesday: Smooth Like Latte by Rawiya
Thursday: Second Time Lucky by Ethan Day
Friday: Emerald Fire by A. Catherine Noon and Rachel Wilder
Saturday: Reviewers Surprise
After all that great reading, you will need some sustenance. I just made this for the first time and it was wonderful. I used chicken thighs which I lightly seasoned and put into a 420 oven for 15 mins. Then I crisped the skin in the pan and put the chicken pieces aside. Then start the recipe from there. You will love it. Pair it with the dry white wine you cooked with and a lovely light salad and you have a great summer meal. Enjoy!
1 tablespoon unsalted butter
1 tablespoon olive oil
1 chicken (about 3 pounds, cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup chicken stock
3/4 cup dry white wine
1 shallot, minced
1 cup creme fraiche
1/2 cup chopped fresh tarragon
Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side. Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes.
Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.