tag:blogger.com,1999:blog-8403897945939379043.post5334530947287216325..comments2024-03-09T06:15:40.068-08:00Comments on Ginger in the Kitchen: White Wine Braised Chicken with Olives and Preserved Lemonssarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8403897945939379043.post-53266011364749517382014-01-15T13:41:24.407-08:002014-01-15T13:41:24.407-08:00Yay! Let me know how it turns out :)
As far as the...Yay! Let me know how it turns out :)<br />As far as the roux, I think if you reduce the sauce/braising liquid and then add a Tbsp of butter it will be perfect! I had to reduce quite a bit even with the roux!sarah k.https://www.blogger.com/profile/17690318216125183652noreply@blogger.comtag:blogger.com,1999:blog-8403897945939379043.post-56205724482318856122014-01-15T12:56:20.764-08:002014-01-15T12:56:20.764-08:00Ok, yum. Making this Saturday night. I don't e...Ok, yum. Making this Saturday night. I don't even have to go to the store as I make my own preserved lemons (check my blog) and I always have everything on the list. Incorporate some goat cheese and you are using just about all my favorite ingredients here. Question... how important do you think the Roux is? If I am making this for someone gluten-free and am trying to avoid flour, I wonder if it will still thicken properly. Anonymousnoreply@blogger.com