French Fridays with Dorie - cinnamon crunch chicken
This week's French Fridays with Dorie's recipe was a simple chicken dish. It took 15 minutes to prepare (it took me much longer to drive to 4 different grocery stores to find the damn speculoos! But that's starting to be an old story, so I won't bore you with it.). Unfortunately, we all agreed that it was not very special...in fact it didn't have much flavor at all. For the recipe, you brown some chicken, and then add creme fraiche (I used heavy cream, because if you thought it was hard to find speculoos, don't even get me going on creme fraiche) and broken up speculoos (a Belgium cinnamon cookie). When you chop up the speculoos, Dorie says to leave some chunks, some little bits and some cookie powder. The cookie powder helps thicken the sauce a bit and adds flavor, just not enough in our opinion. Having said that, the boys cleaned their plates. It wasn't a bad dish, just not great. I'm really curious to see how my fellow Doristas did and what modifications they made to turn this into a fabulous dish.