M. Parret is essentially a monovore, if there is such a word, happier when he is eating French, traditional cuisine. Branching out for him is eating a pizza with familiar French toppings and flavors. While the food he likes is certainly good, I find it a bit monotonous and like to expose his one note palate to a polka, or something like that
You can’t really overwhelm him with the irregular. It has to be recognizable. Chicken always works well and I just wait until he is raving about how good it is before telling him he’s eating foreign food. Like German Bavarian chicken thighs
Texas potato salad is now a familiar and acceptable dish that he likes. Sometimes, like today, I Frenchify it a bit by using cornichon instead of sweet gherkins and red bell pepper instead of pimentos.
A la attaque! Because of the rain and cold, we ate inside the summer kitchen. The table was set with the good placemats.
Tony brought the white Clos de la Chainette that we liked last time as an apertif.
Tony and M. Parret, both being of Swiss extraction, make it a point of staring into each others eyes during toasts. There’s a lot of that
For entree we had a wonderful salad with tomatoes from M. Parret’s garden. So much flavor!
The succulent chicken thighs.
An unexpected treat from M. Parret’s cellar to accompany the cheese; a dusty bottle of 1980 Saint Emilion. Perfection!
A quetsch plum tart for dessert.
The tart was a joint M. Parret/Jade Mullally effort and it was marvelous!
Bavarian Chicken Thighs
6-8 large chicken thighs
1 tsp salt
1/2 tsp dill seeds
1/2 tsp sage leaves
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1/2 tsp dried rosemary leaves
2 tbsp dark paprika
2 tsp garlic powder
1 tsp onion powder
5 tbsp olive oil
Grind all the seasonings together in a blender, add to the oil and brush on every part of the chicken thighs. Let the chicken rest for about 30 minutes, then roast skin side down in a 400 F oven for 20 minutes. Baste with the oil from the bottom of the pan, turn and continue to roast for 15 minutes.