It’s nice to stay in touch with fellow food and book blog friends in times like these. It’s the only way I’m visiting anyone at the moment but I guess that goes for most of us.
Anyway, This month’s featured movie is any by Tim Burton. How cool 😎 s that? I’m a fan of the movie Big Fish and so that’s the one selected. Check out the announcement at Coffee and Casseroles HERE.
You still have time to join in if interested as submissions are due at the end of March at .Food ‘n Flix. Yeah, I’m not exactly providing a lot of notice here!
Big Fish is a story of hope and adventure with Edward Bloom's character telling fabulous stories, keeping the theme positive. Nothing gets this guy down. His son loved the exaggerated stories when he was a child but grew weary of hearing them, the same stories retold to others as he listened with increasing irritation.
When Edward’s health fails his son William and French wife (played by Marion Cotillard) return from Paris to visit. Edward hopes to hear about his father’s real life and learn who he really was as he never believed all the stories Edward told him. The ending, if you haven’t seen this old movie from 2003 I won’t spoil it, but...it was perfect.
A corresponding meal would be fish, you’d think, but the French factor introduced had me thinking of a Jacques Pepin dish. One evening the entire Bloom family had dinner together. It was a chicken meal with green beans and potatoes. This made me think of Pepin’s chicken with mushrooms in white wine sauce. There you have it.
So here is my offering for the meal with the movie. I am also linking up with I Heart Cooking Club with this Jacques Pepin dish. It was quite nice sitting outside to eat. The world is a quieter place these days without traffic roaring by and a meal outdoors is a treat.
Love this meal. Love Pepin!
Jacques Pepin's Chicken Thighs
From More Fast Food My Way
4 chicken thighs, bone in with skin
3⁄4 teaspoon salt
3⁄4 teaspoon black pepper
1 small onion, finely diced
3 large garlic cloves, chopped
10 ounces mushrooms, chopped into 1/2-inch dice
1⁄3 cup dry white wine
chives, chopped, for garnish
Preheat oven to 375 F. Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly. Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
Place chicken into non-stick skillet, skin side down, on high heat.
When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan. Cook over high heat for 1 minute, to reduce the liquid a bit.
Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve. I just placed it all on one platter. It was great!
Food ‘n Flix
I Heart Cooking Club
Coffee and Casseroles
Beth Fish Reads Weekend Cooking