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Old 09-30-2012, 11:45 AM   #11
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I've had to block your chicken posts--the girls are getting worried...I keep giving them a sidelong look as I look at the pics (had the computer out on the deck and Myrtle and Elsie were on the arm of my chair looking over my shoulder...''oh-oh--that looks SCARY!"). I'm guessing that you're spending more time on the computer while recouping! You've been posting some great looking dishes, Tattrat! Yum!
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Old 09-30-2012, 12:46 PM   #12
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Sorry for so many parts, having so many pics makes it difficult to break things up to meed forum requirements!

Eat well, all!

i'm just loving your chicken dish, tat, and the way you include easy-to-follow pics of each step along the way. thank you for sharing this comfy/robust chicken meal with us. tat, you are undoubtedly one of the very finest cook here at dc. and we have an enviable number of accomplished cooks here.

does the wine need to be white?
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Old 09-30-2012, 01:56 PM   #13
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Originally Posted by vitauta View Post
i'm just loving your chicken dish, tat, and the way you include easy-to-follow pics of each step along the way. thank you for sharing this comfy/robust chicken meal with us. tat, you are undoubtedly one of the very finest cook here at dc. and we have an enviable number of accomplished cooks here.

does the wine need to be white?
Well, Vit, you know, flattery will get you everywhere! lol. Thanks for the kind words, but, there are a number of amazingly capable, and great cooks/Chefs here. I am just happy to be a member of the DC family.

You could certainly use red wine, that would put you in traditional coq a vin territory. I just did this "my" way, using what was kicking around the house.
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Old 09-30-2012, 02:01 PM   #14
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I'm guessing that you're spending more time on the computer while recouping! You've been posting some great looking dishes, Tattrat! Yum!
Exactly. Part of my "PT" states that I should get back into meal preparation, not for the whole family, but just for myself, lol. Well, I don't really cook for one unless it is heating up a frozen dinner, so I have tasked myself with 2 dinners a night, homemade. These, have been the things I have been posting as on this auto site I am in, I get people bugging me all the time, "what's easy but good that I can cook", and we have an "official cookbook thread", so I share them here. It's certainly not like what I would be doing at work, but the comfort food, and slow food I just LOVE. Having the chance to document/take pics, and write the threads has been fun for me, I have really enjoyed it. It's a welcome distraction for me, and I hope that everyone can take from it something, and creates some comfy food of their own.
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Old 09-30-2012, 03:03 PM   #15
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Tatt, like you, I have my "work mode" where I can only cook for many people and "take it up a notch" in the type of food and presentation. But I love cooking this type of food - comfort on a plate - for my DH and I. I have a bit of a challenge with our diet restrictions, but my learned skills help me compensate.

I am loving your threads and can see myself making many of the items. Keep 'em coming. We are all happy to reap the benefits of your PT!
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Old 09-30-2012, 03:23 PM   #16
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The final presentation is artfully mouthwatering...i love how colorful it is. This is a keeper. I've always wondered, why Yukon Gold potatoes instead of Idaho...is it color or flavor?
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Old 09-30-2012, 03:33 PM   #17
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Tasty looking meal and great tutorial.
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Old 09-30-2012, 03:34 PM   #18
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The final presentation is artfully mouthwatering...i love how colorful it is. This is a keeper. I've always wondered, why Yukon Gold potatoes instead of Idaho...is it color or flavor?
For me it is a texture thing, they are a little more more waxy, and take fat better, imo. I also like the mild flavor. Where I have carb overload, with potatoes ALSO in the dish, they hold together better, and don't break down when stirring the pot(though I am very careful to time things as not to overcook a certain element of the dish).

Idahos are great, and certainly have their place, and I will use them when I am looking for more of a snow white base, but still a very potato-y flavor.

It boils down to personal preference at the end of the day with dishes like this.
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Old 09-30-2012, 05:44 PM   #19
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Tat, you inspired me. I'm not making the ame chicken dish, but I am going to take pictures, and post it with instructions, and a description/critique of the final dish. I think I'll also put it all on my bog. Thanks buddy. Oh, your dish looks phenomenal! Unfortunately, my DW isn't crazy about stews. I'd love to be able to taste what you made. It looks and sounds sooooo good. Nice job. And that smiley with a chef's hat, that's you.

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Old 09-30-2012, 05:58 PM   #20
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Nice nice, Tat, and super tutorial!
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Oh No, Not Another Chicken Dish!! I am so Chicken'd out, no more! Monday, is beef. No ifs, ands, or chicken butts about it. . . This WAS to be a braised dish, BUT, my rondeau has gone missing, so everything ended up being stewed, no big whoop, it was still good, and I was pleased with spreading a $4 chicken into 4 nights of meals! SO here we go. . . [B]TATTRAT Braised Chicken w/ Whipped potatoes [/B] It's rich, and very flavorful, but also light enough to where paired with the spuds, it's not gonna weigh you down like crazy. I love dishes like this, now that it's getting cooler at night, the days shorter, it's just the kinda stick to your ribs meal that gets you happy on the inside. [B]AND ON TO THE DISH:[/B] [SIZE=5][B]What you will need:[/B][/SIZE] [IMG]http://farm9.staticflickr.com/8317/8034686438_7f7db246c3_b.jpg[/IMG] [B]-FOR THE BIRD-[/B] -1 Chicken, or precut/8cut chicken -6 Cloves Garlic, crushed -1 Onion -2 Potatoes, peeled and sliced for the "stew" -4 Carrots, peeled and cut into uniform shapes -1/4 Bag of frozen peas -1 Bottle of Wine, Cook with what you would drink. Please, don't use "cooking wine" as it is loaded with sodium. You also don't have to spend $30 on the bottle either, just use your brain. -2 Cans of Chicken Stock(Low Sodium) -Dried Rosemary -Dried Thyme -4 Bay leaves(depending on size) -1 Tablespoon of Sweet Paprika [B]-For the Whipped Potatoes-[/B] -Yukon Gold potatoes, peeled and diced -Butter, I cook with unsalted -Reserved Chicken Stock -Whole Milk [B]COOKING VESSEL:[/B] Again, I use my "Go to", "One Size Fits All" large sauté pan. use this to Brown off the chicken before putting into the larger vessel for stewing down. [IMG]http://farm9.staticflickr.com/8042/8034690990_3fc55823df_b.jpg[/IMG] Again, with the soup pot/stock pot. Not having a Rondeau, this will work in a pinch. [IMG]http://farm9.staticflickr.com/8038/8034692713_8082206945_b.jpg[/IMG] [B]PREP: [/B] Quarter chicken and get it marinated. I tend to do 24 hours, and MAKE SURE to season both the skin, and meat side. Be generous with it. 3 stars 1 reviews
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