Chicken Chimehuin and Sauteed Broccolini with Royal Trumpet Mushrooms and Pancetta

Chicken Chimehuin with Lemon Confit and Parsley, Olive Oil and Garlic Sauce:

This recipe came from Francis Mallmann’s Seven Fires: Grilling the Argentine Way. You can find the recipe for the chicken here, the lemon confit here, and the parsley, olive oil and garlic sauce here.

Sauteed Broccolini with Royal Trumpet Mushrooms and Pancetta:

This is another Food52 recipe that you can find here. The recipe calls for ¾ lb of pancetta, but ⅓ lb is more than enough.

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This time, I went with a bottle of Erthe from Propolis Brewing that has been sitting in my fridge for quite a while…

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