Tuesday, November 13, 2012

Pioneer Woman's Chicken With Mustard Cream Sauce- AKA- Making Sunday Dinner for My Parents and Losing My Mind in The Process

Sunday Dinner- OMG. I was going to do Ree’s Chicken in Mustard Cream Sauce. (recipe here: http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/)   I bought the brandy for the sauce and had the chicken- all my mother had to do was buy the cream. My dad likes to eat early (you know those senior citizen early bird specials? Meant for him) and I like to eat around 7, so I told them to make sure he had a snack or something so there would be no need to rush trying to cook.

Well, I got there at 6 and mentioned that the chicken was still partially frozen, so it might be 730 before dinner was ready. You would have thought I’d announced I was marrying Satan. “Well, your poor father has been starving for the last few hours, so I’ll have to go buy dinner then.” I gritted my teeth and said I’d brown the chicken and then nuke it while I was making the sauce and hope everything was done at the same time. Also asked what happened to “have a sandwich or something so I don’t have to rush cooking a new recipe.”

My mother follows me into the kitchen, griping about something and second guessing me on everything I did. their kitchen is really small- 2 big people in it is 1 too many. I finally told her to get the hell out and let me work in peace. She fiddled around, changed out the skillet I was going to use (which would have let me cook all the chicken at once instead of in batches), and finally left when I said I was leaving if she didn’t get out NOW.

Because I had to do the chicken in batches, the butter/olive oil mix I was browning it in got too hot and burned a little. Then when I poured in the brandy to start the sauce, it got really smoky. I quickly put the vent on, but Mom made a big production out of coughing and waving her magazine and opening the patio door. My equally helpful father came out of his room and asked what I was burning.

The brandy is reducing, I added in the mustard and chicken stock, and then I opened the fridge to get the cream…which is not there. I asked where it was and Mom said, “oh did you need that for tonight?” Well, the recipe is called Chicken in Mustard Cream Sauce, so yeah. “oh, well, I’ll run to the store and get some. Do you need anything else?” Yes, some valium, Xanax, and 2x4 to clock you with. I settled for a Dr Pepper.

Turned the heat down under the partial sauce mix. Put the rice & green beans that were the side dishes for this fiasco on to cook. Tasted the creamless sauce and it was not good. considered just going home at that point, but decided to stick it out. 40 minutes later, Mom returns from the store. Even on low heat, the sauce in the pan has almost gone dry. I throw in another splash of brandy and stock, let it heat up and add the cream the recipe calls for and another 1/4 cup, just because. Dumped the chicken back in, covered the pan and let it all simmer for another 5 minutes.

Amazingly enough, the meal turned out to be delicious. The extra simmering time for the sauce reduced the sting of the mustard taste. Having to microwave the chicken for a few minutes didn’t dry it out too badly, and being simmered in the sauce made it quite yummy. The only drawback is that we could have used about twice as much of the sauce as we had. We’re all gravy lovers.

Two thumbs up. Next week, we're trying this one: http://thepioneerwoman.com/cooking/2012/02/pork-chops-with-garlic-and-wine/

No comments:

Post a Comment