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Lemon Chicken recipe by Giuliano Bugialli, wow.

Forums: Food, Recipes, Chicken, Giuliano Bugialli, Lemon Chicken
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msolga
 
  1  
Fri 7 Jan, 2005 07:01 am
Yes, it's a wonderful marriage, tarragon with chicken , J_B.
But I was wondering about tarragon with the lemon juice ... whether that would work. I'm not sure that the 2 flavours are compatable.
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panzade
 
  1  
Fri 7 Jan, 2005 07:06 am
The only thing compatible with tarragon is vinegar, a stick of butter, an egg yolk, some shallots and a double boiler
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msolga
 
  1  
Fri 7 Jan, 2005 07:08 am
... & chicken!
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panzade
 
  1  
Fri 7 Jan, 2005 07:09 am
Chicken with Bernaise sauce!
msolga! Brilliant!
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msolga
 
  1  
Fri 7 Jan, 2005 07:11 am
Not sure if you're having me on, pan. Hey, you don't cook dressed like that, do you? :wink:
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panzade
 
  1  
Fri 7 Jan, 2005 07:15 am
No, that's where I hang the pots and pans.
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msolga
 
  1  
Fri 7 Jan, 2005 07:18 am
Very handy! Laughing
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cavfancier
 
  1  
Fri 7 Jan, 2005 07:18 am
Both tarragon and parsley work very well with fresh lemon juice, and parsley is one of the few herbs that can be paired with tarragon, if desired. Try mixing tarragon and basil, you'll see what I mean, big yuck.
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msolga
 
  1  
Fri 7 Jan, 2005 07:26 am
Ah, that's what I wanted to know! Thanks, cav! Very Happy

You've been rather scarce here for a little bit. Busy with holiday catering? Anyway, a happy new year to you & yours! Very Happy
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cavfancier
 
  1  
Fri 7 Jan, 2005 07:27 am
Yes, I've been busy, and finally have a bit of down time. Happy New Year back at ya. Smile
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msolga
 
  1  
Fri 7 Jan, 2005 07:34 am
Thanks, cav.

Now relax! Very Happy
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cavfancier
 
  1  
Fri 7 Jan, 2005 07:42 am
Whaddya think I'm doing here? Wink
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msolga
 
  1  
Fri 7 Jan, 2005 07:45 am
Uh, answering all our cooking questions? :wink:
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ossobuco
 
  1  
Fri 7 Jan, 2005 11:18 am
It was four lemons...
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panzade
 
  1  
Fri 7 Jan, 2005 11:19 am
Thanks...I reduced it by 25% according to my calculations....
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ossobuco
 
  1  
Mon 3 Apr, 2006 07:25 pm
(Sigh, miss Cav....)


Trying this again tonight, using my big cast iron frying pan that's well seasoned for the actual cooking. (marinating in a sort of loaf pan... my cookware is mostly in storage). If I don't have this dish every so often I get antsy...
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panzade
 
  1  
Mon 3 Apr, 2006 07:40 pm
memories...i made that dish the night you posted it...one of our favorites
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ossobuco
 
  1  
Wed 5 Apr, 2006 05:08 pm
So it turned out just fine using the cast iron fry pan. I did add some olive oil this time, but I think it would have worked with out it, the pan is well seasoned.
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ossobuco
 
  1  
Tue 20 Nov, 2007 03:33 pm
Eek, a friend just ordered the wrong Bugialli book, so I'll add the a2k amazon link for the correct one here.

Correct, if you want the one with the lemon chicken recipe...

as to me there is no wrong Bugialli book - The Fine Art of Italian Cooking is a good and elegant book as well.


Here 'tis --- FOODS OF ITALY Giuliano Bugialli





Looking at my old post there, the one about adding a little olive oil because I was doing the chicken in a cast iron fry pan... that's a double no-no re the recipe, which calls for no oil, probably for good reason.
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JPB
 
  1  
Thu 22 Nov, 2007 11:18 am
This was one of the first threads I posted on as an A2K newbie. I still love that recipe. I'll have to dig out that terracotta whatever it was called and make it again.
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