Scatter the ventrèche and mushrooms over the chicken and serve right away, passing the sauce separately. Add 1 tablespoon of the bacon fat to the skillet along with the mushrooms and cook over moderately high heat, stirring frequently, until softened and golden, about 7 minutes. Pour the fat into a glass measuring cup and wipe out the skillet. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
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