The Playboy Gourmet
A friend once told me that it’s amazing what can be accomplished when we just follow the instructions. I don’t know about you, but I have a hard time doing that. There’s a part of me that has to blaze my own trail.
Tonight we prepared Chicken Kiev from The Playboy Gourmet by Thomas Mario. The cookbook was published in 1972, and consistent with that era, is full of rich recipes with lots of butter and creme.
Here is the Playboy Gourmet recipe for the Chicken Kiev.
We were out of eggs, so the batter didn’t bind quite right. We did not have creme, so I used whole milk and added white wine, cilantro, garlic, and bacon to the recipe.
After browning the chicken, I decided to bake it in a cast iron skillet with the sauce. This was another departure from the recipe.
I’m not sure what the Chicken Kiev would have tasted like if I had followed the recipe, but the end result was delicious.
To blazing our own trail.