Sherry Good Chicken
Before this project, as I've mentioned before, I'd never really cooked with wine. Now there are quite a few dishes with both red and white wines and I've got a fairly good idea of how they should incorporate into dishes and what sort of flavor they impose. Recently I started cooking with sherry and I've grown much fonder of that. This time around there is no flambé, but I made Sherry Chicken and thought it was quite tasty. The sauce has a hint of sweetness to it, like caramelized vegetables, which pairs really well with the chicken. This was also my first experience using a brine, and I must say it made the meat noticeably more succulent.
This dish would go great with roasted root vegetables, but I just made Carrot Casserole, with a bit of sherry, lemon juice and shallots and Caraway Potatoes. The potatoes were a German dish that is apparently called kuemmelkartoffel, but "caraway potatoes" is much easier to write and generally pronounce. I thought that they were a little too plain to really be that enjoyable and even with a bit of sour cream felt as though they were lacking something. I would've much preferred them roasted with the caraway seeds, I think, rather than boiled with the addition of them. The chicken was definitely the star attraction here and I disposed of the leftover vegetables without a second thought. Perhaps as more of a base to set the chicken on the carrots would've been more suited, but the potatoes just didn't do it for me.