Chicken dark meat (such as thighs) are one of the easiest parts to cook, because it’s so juicy, it’s hard to mess up. We love that this luscious sauce requires only a dab of butter, and no cream, yet it yields a delicious flavor profile that makes an ordinary dish like roasted chicken thighs turn…

Read More

This dish is inspired by Julia Child’s duxelles recipe (minced mushrooms sautéed in butter), first published in Mastering the Art of French Cooking, Vol 1, at page 515. In place of the butter, with its 7 grams of saturated fat per tablespoon, we substitute light tasting olive oil. We still get the wonderful aroma of…

Read More