je suis fiere

Oh, one thing I did take the time to do last night (unfortunately, more time than I had planned on!) was to make Chicken Fricassee (oh, how I wish I could type accents here), also known as Fricassee de Poulet:


It was my first time caramelizing onions, I believe, and definitely my first time doing a white wine reduction. I felt so accomplished! I love to cook, but I guess I usually just stick to the safer stuff. This is definitely making me more interested in trying out some other dishes from my French cookbook -- when I have more time, that is! xo