Monday, September 18, 2006

Terragon Chicken

Oh man was this good! I wish I had more roast chicken but we ate with a friend and she let us keep the left overs. So I made a white sauce (a roux (ie; butter melted then added 2T of flour), chicken stock, milk, an a bit of salt) and added a handful of fresh terragon and flat leaf parsley out of the garden. Then I tossed the chicken and the sauce with penne and we ate it with a ceaser salad and freshly made (bought dough) sour dough loaf. Good grub. That is all.

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