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
INGREDIENTS
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
Method
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!
Sharing with
Food ‘n Flix
I Heart Cooking Club
Coffee and Casseroles
Beth Fish Reads Weekend Cooking
I watched that movie when it came out. I guess I was quite a bit younger. I'd like to rewatch and probably have a different appreciation for it. Your meal tableau is so appealing!
ReplyDeleteThank you, Stacy. This last time I watched I saw something different in the ending that I guess I hadn’t noticed before. Funny the things you pick up on a rewatch!
DeleteYour (Jacques') chicken and mushroom dish looks delicious. Our markets are currently out of chicken, but I hope the supply and demand problems at the shops will be resolved much faster than the problem with rampant disease! Our state is entirely locked down right now, with both coronavirus cases and deaths mounting up fast.
ReplyDeleteBe Well! best... mae at maefood.blogspot.com
Thank you, Mae, we had that chicken in the freezer from a few weeks ago. We will eventually run out of chicken but I do t want to venture into any stores now, even if they get supplies! Making the best of things and stretching the resources,
DeleteI love the direction you went with this. Thanks for joining Foodn'Flix this month.
ReplyDeleteThank you, Kimberly. It was fun joining in this month.
DeleteI don't think I've ever watched Big Fish but we are going to watch Burton's version of Charlie and the Chocolate Factory tonight. We just finished the book for school and so are going to do a compare and contrast of the movie. We are pretty much in lock down now but are keeping pretty busy!
ReplyDeleteKatherine, That would be a great comparison, the movie and the book. It’s fun for me to read and then watch and nite differences. I will be licking your brain later about some if the space movies you have. We love them and I just ordered a bunch for our isolation as we can’t get streaming service.
DeleteVicki, that’s o e of my favorBurton movies. Love Ewan MacGregor in this one.
ReplyDeleteThat's a great recipe. Now, I wish I would have chosen this film but when with Sleepy Hollow instead (which was a reach to find a recipe that fit). Lovely dish! Stay well!!!
ReplyDeleteDebra, I’ve never seen Sleepy Hollow. Sometimes it is a challenge finding foods in a movie! There wasn’t a lot in Big Fish but you can always get Inspiron some scenes.
DeleteTake care of you and yours
I love Jacques Pepin, too - and this sounds delicious. I haven't watched Big Fish in years, I need to rewatch soon. So happy you joined FnF again this month!
ReplyDeleteI loved it! There was that part at the end I paid extra attention to this time, with Will talking to his father. Loved joining in this time and I am certainly planning on Midnight in Paris. Love Owen Wilson.
DeleteLove that you're still connecting with your online cooking groups. The chicken looks delicious and worth the wine. LOL. I remember really liking Big Fish, but I think I'm up for another viewing. Mr BFR loves Albert Finney.
ReplyDeleteAlbert Finney was fabulous as Edward Bloom. It’s a cool story. The wine is definitely needed for this one but we are being picky about future meals with wine. Gotta stretch it out!
DeleteWe're well stocked up for now. May need a veggie run later next week.
ReplyDeleteWatching lots of Netflix. Rainy day today so I declared it a PJ day.
PJ day sounds perfect! It’s the fresh veggies delicious fruits I’ll miss the most coming up. You just can’t keep bananas for a long time.
DeleteI'm going to give that recipe a go, it sounds perfect. I can use my mushrooms while they're still good. Though our stores seem to have plenty of everything - except TP.
ReplyDeleteIt’s great, Claudia. I’m trying to use up veggies while they are still in good shape. No TP here either. WTF!
DeleteYour meal looks delicious and I'm inspired to watch the movie. I'm taking a daily walk but the rest of the day is blogging, editing the cookbook I'm writing and watching Netflix.. stay safe
ReplyDeleteI didn’t know you were writing a cookbook. Cool! Are you still in Miami.
DeleteI'll lookout for that movie - my father was a tale teller - not always bsed in reality... Stay safe and kia kaha
ReplyDeletei think you would enjoy Big Fish, Carole. Take care!
DeleteYour chicken looks delicious! And I am going to check out Food N Flix.
ReplyDeleteMath, Food n Flix is a fun group! Not sure what next months movie is.
DeleteI have all this in my refrigerator- I'm making it for dinner tomorrow.
ReplyDeleteThe world is indeed a quieter place nowadays and that is something that I'm enjoying! This chicken dish looks delicious,even better with a view!
ReplyDeleteGlad to see you're doing well! Stay healthy!
I’m loving being home and we definitely keep ourselves occupied. It was a good meal, Kim. Love Pépin.
DeleteI fell in love with this movie as well Tina. I love the recipe you were inspired to create.
ReplyDeleteThank you, Wendy. I need a fun movie these days and Big Fish was just the thing.
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