Mmm.. The French make good sauces!

Thanks to Rouxbe.com for their very clear instructions, today's dinner is based on a typical French dish by Julia Childs (inspiration for this blog by the way).

No white wine so used Dry Vermouth instead, although less on basis it has a stronger flavour. Seemed to work fine which is good to know as rarely have spare white wine hanging around.

Required patience to really reduce the sauce when necessary, but worth it... Managed to season it well too. And Riverford's (giant) organic chicken breasts had great flavour. DELICIOUS!!

Used my sister's technique for mashed potatoes - very smooth and creamy. No need to replace broken ricer now.

Hopefully just what Ken needs to feel strong and healthy again and get rid of his cold.