Whisk Wednesdays -- Poulet a l'ail et a la Sauge

This week for Whisk Wednesdays we made Poulet a l'ail et a la Sauge or Chicken Fricassée with Garlic and Sage. And when they say GARLIC..we used 20 cloves of garlic, 2 entire heads! It was very good and I can't wait to make this with basil!

The recipe also called for a side dish, Gratin d'Aubergines or Eggplant Gratin which was out of this world wonderful and I definitely make it again.

Sorry no pictures today. We had a minor emergency just as I was taking this out of the oven. I grabbed a bite here and there as I traveled back and forth through the kitchen and Mr. Tastebuds finally sat down to eat an hour or so later. Life happens. ;)

Poulet a l'ail et a la Sauge
Recipe adapted from Le Cordon Bleu

4 ½-pound chicken
2 tablespoons olive oil
Salt and freshly ground pepper
20 cloves garlic, unpeeled
1 bunch fresh sage, sliced fine
1 cup dry white wine


Gratin d'Aubergines
Recipe adapted from Le Cordon Bleu

6 small eggplants
Salt
5 TBL EVOO
Freshly ground pepper
6 cloves garlic, chopped fine
3/4 lb tomatoes, peeled, seeded, and chopped
1 sprig thyme or 1/4 tsp dried
3 oz grated Parmesan cheese






My little Rottweiler pups, Jan '08






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