Sunday, September 2, 2012
Cooking Cooking Cooking
But I managed to grab a few snaps from our last family-style supper . Braised chicken with capers and parsley is an easy recipe from this month's Bon Appetit magazine. The braise kept the chicken moist and ready when our guests were. The capers and the red wine vinegar (the recipe called for white but we have loads of red) added a much needed tang.
A simple summer dinner with friends -- a great way to spend labor day weekend.