Crispy Chicken Thighs & Chanterelles in Cream Sauce
Crispy chicken, chanterelles and a decadent cream sauce make this dinner one you will be putting on repeat!
Attention please! I would like the world to know that for ONCE in my blogging life, I made an event-appropriate recipe AHEAD OF TIME. The Kentucky Derby is a full week away and I made a mint julep for this week’s cocktail diaries post. Behold:
I have to admit, I was a little skeptical about this cocktail. Mint plus bourbon doesn’t really sound that good until you’ve tried it. And it almost seemed too simple: like it was just one step away from drinking chilled bourbon. Well, it kind of is, but the mint and sugar make it a cocktail more than just melty booze. But it is a great cocktail if you are a fan of bourbon.
I hope everyone had a good weekend. For us it was busy and full of fun. We attended a birthday party, an awesome spin class at Burncycle, a bar camp, watched two Blazers games (one good, one bad) and got a ton of errands done. I bought my first-ever pair of converse shoes, the classic black high top, and I love them (yes, I’m late to the party, sorry). I am currently plotting how I can fit them into a “work” outfit.
We also painted most of the front room of our house a very beautiful and bold blue palette. And when I say “we,” I really mean Dave. I honestly did not do a lot of the painting. But he did an amazing job.
The next few days are already filling up with fun things, with Taste of the Nation on Monday and a charity bake sale next weekend. But the weather is supposed to be in the 70s to high 80s, and I WILL bust out the heels and sundresses if this fussy hamstring will allow it. Bring it, week!
Here’s what you need:
2 oz. bourbon
10-12 mint leaves
3/4 tsp. simple syrup
Lots of crushed ice
More mint sprigs for garnish
To crush ice, run 4-5 handfuls through a blender or food processor. You don’t want it to be too fine. I actually think an assortment of sizes of chunks is good because the little ones can melt away right away and mix with the drink but the larger chunks can stick around a while longer.
Muddle bourbon, mint leaves and simple syrup in the bottom of a julep cup. Fill with crushed ice and stir. Garnish with more mint. Drink with a straw.