Interesting thing about Jacques Pépin’s 1990s healthy cooking cookbook is…
Fug dad shid!
Healthy? Remove the skin from the chickens? I don’t think so, as most of the ingredients in this dish are already pretty ‘healthy’ and natural. Yams (organic), onions, garlic, mushrooms…hell, a little salt and pepper and a cup of wine? Those are healthy as #%$& so gidouddaheah.
Still. I did reduce the salt content as it called for, and I may add a squirt of lemon juice toward the end. Once the chicken is browned, toss in the onion, shallot, garlic, Yams, and wine and let it cook at a low simmer, covered, for twenty minutes or until the chicken is totally cooked through. Serve with rice.
Post kaon (meal) result: remarkably…ok. Not amazing, not awful. More sweet potato would have been nice, perhaps a bit saucier with a bit more wine, a touch of butter wouldn’t have hurt, but…ok. The meat was cooked well, still moist to the bone, and the yam’s sweetness was nice. As my wife says, it missed a ‘punch’ of some kind: she suggested patis the ubiquitous salty fish sauce to accentuate flavors. Hmm. Added a spritz of lemon juice but didn’t turn any corners on the flavor train. Didn’t want to put in ginger cuz…hell. It’s in so many dishes.
A work in progress.