Cooking: French Chicken in White Wine Sauce and Potato Dauphinoise

On Sunday me and Melissa decided to cook together. I let her decide the recipe. It went as follows:

Ingredients (for 2 people - though far too much):

Chicken in White Wine Sauce

- 2 tablespoons butter

- 3 chicken breasts

- 1 medium onion (finely chopped)

- 1 medium carrot (finely chopped)

- 1 celery stick (finely chopped)

- 2 ounces of prosciutto (finely chopped)

- 3/4 glass dry white wine

- 3/4 cup chicken stock

- 1 cup of heavy cream

- chopped fresh parsley

Potato Dauphinoise

- 4 small potatoes (peeled and sliced)

- 1 clove of garlic (finely chopped)

- 1 cup of heavy cream

- 400g medium cheese

1) Start making the potatoes by slicing and boiling in a pan for 15 mins

2) When slightly soft, drain potatoes and mash with butter, cream and garlic. Place in oven for 45 mins (200 degrees).

3) Put salt and petter on chicken and put in frying pan until it has started going white. Then remove chicken and place to the side.

4) Keeping some of the fat in the pan, add onion, carrot, celery, prosciutto and sauté until vegetables soft and onions brown.

5) Add the wine and chicken stock and stir.

6) Re-add the chicken, bring liquid to a boil, then cover and cook for 20-25 mins.

7) Part way through cooking the potatoes, take out of onion and grate 200g of cheese over the top.

8) Once the chicken has simmered for 20-25 mins, remove lid and remove chicken.

9) Bring the liquid to the boil again, reducing the liquid to a thicker sauce.

10) Add the cream, parsley, and perhaps add flower if it is too runny. Continue cooking slightly.

11) Remove potato from over and serve on plate. Put chicken breasts next to it, and spoon the sauce over the top. Grate cheese over the top.

The food was a great success. Melissa liked it, but I think that's because she cooked it and not just me. There was far too much to eat though! It is much, much nicer than it photographs.