Chicken With White Bordelaise Sauce

Hello Everyone

A few weeks ago I was using the elliptical trainer at the gym and watching Martha Stewart and the chefs from Pastis and Balthazar (1) make Steak with Bordelaise sauce. Traditionally, Bordelaise is made with Beef, Red Wine and Demi-Glace and is reduced for about 45 minutes ending in a very rich sauce. Unfortunately, my pantry carried none of the necessary ingredients. The dish sounded so good to me so I severely improvised and came up with my own delicious version.

There were a few chicken thighs that were looming in my freezer and they needed to be used. A bottle of Chardonnay was also lingering in the refrigerator. "Hmmmm...." I thought to myself, "Chicken Thighs with White Bordelaise sauce; and I can also use the fennel and mushrooms that I bought the other day." The end result was delicious.

So the moral of this story is -- No recipe is set in stone. Sometimes, and I stress sometimes, it is good to experiment. You never know what you'll end up with.

Have a great week.

Michael

“Always remember that food is about more than eating, it is about thinking,
buying, preparing, enjoying and most importantly sharing.”