• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Six years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

• Blog Archive

  • 2012 (10)
    • May (1)
      • springing to life 05/20
    • April (3)
    • March (1)
    • February (1)
    • January (4)
  • 2011 (52)
    • December (2)
    • November (3)
    • October (3)
    • September (4)
    • August (8)
    • July (4)
    • June (4)
    • May (8)
    • April (3)
    • March (4)
    • February (2)
    • January (7)
  • 2010 (74)
    • December (6)
    • November (6)
    • October (6)
    • September (6)
    • August (8)
    • July (9)
    • June (5)
    • May (5)
    • April (5)
    • March (5)
    • February (7)
    • January (6)
  • 2009 (109)
    • December (7)
    • November (9)
    • October (7)
    • September (9)
    • August (13)
    • July (10)
    • June (6)
    • May (10)
    • April (10)
    • March (8)
    • February (11)
    • January (9)
  • 2008 (123)
    • December (10)
    • November (21)
    • October (12)
    • September (5)
    • August (7)
    • July (11)
    • June (4)
    • May (7)
    • April (6)
    • March (10)
    • February (10)
    • January (20)
  • 2007 (170)
    • December (10)
    • November (12)
    • October (12)
    • September (14)
    • August (12)
    • July (12)
    • June (12)
    • May (16)
    • April (8)
    • March (21)
    • February (17)
    • January (24)
  • 2006 (166)
    • December (26)
    • November (23)
    • October (14)
    • September (12)
    • August (14)
    • July (5)
    • June (7)
    • May (11)
    • April (15)
    • March (13)
    • February (12)
    • January (14)
  • 2005 (1)
    • December (1)

• Email Kris­ten

  Your Name*
  

  Your Email*
  

  Sub­ject
  

  Your Mes­sage*
  

  

  *these fields are required

• Cat­e­gories

  • Desserts (36)
  • dips (6)
  • dressings (5)
  • Main Courses (254)
    • Beef (23)
    • Fish (30)
    • Lamb (19)
    • Pasta (26)
    • Pizza (1)
    • Pork (24)
    • Poultry (63)
      • Chicken (46)
      • Cornish Game Hens (2)
      • Duck (5)
    • Shellfish (33)
  • pastry (2)
  • Salads (50)
  • Sandwiches (1)
  • Sauces (24)
  • Side Dishes (92)
    • Carbs (29)
    • Vegetables (40)
  • Snacks (8)
  • Soups (35)
  • Starters (6)

• Subscribe to Posts

  Email:
  
  

• Random Recipe

  Slow Braised Chicken With Sour Cream, Toma­toes and Brandy

  (serves 4 easily)

  1 tbsp but­ter
  1 bunch fresh thyme
  1 medium roast­ing chicken
  1 onion, roughly sliced
  5 cloves gar­lic, minced
  2 cans whole toma­toes
  1 cup sour cream
  1/2 cup good brandy
  salt and pepper

  But­ter the bot­tom and sides of a heavy pot with a lid and lay half the bunch of thyme on the bot­tom. Put the chicken BREAST-SIDE DOWN on the thyme. Scat­ter the onion and gar­lic around the chicken. Now, crush the toma­toes by hand onto a bowl and add the sour cream and brandy. Mix well. Pour over the chicken and salt and pep­per the whole lot. Put the lid on tightly and braise in a very slow oven, 100 degrees cel­sius or 200 degrees fahren­heit, for at least three hours. You will find that the sauce is rather fatty on top when you take off the lid, so in serv­ing, sim­ply reach your ladle down under the sur­face for the less fatty bits. The fat won’t hurt you, but it looks nicer if you can leave the fat behind. I think the fat issue could be dis­solved if you…

  read the rest of this recipe

Log in / © Copyright Kristen in London / Design: Carl Schweizer / Development: Julian Krispel-Samsel / Powered by WordPress