It seems like such a fancy French thing but it was really pretty simple. The chicken itself was cooked just right. I'd like to take some credit for that as I was the one watching the clock on it. But Nicki did a great job browning the bird first. Mainly you just put a light sear on the chicken and then simmer it till it's cooked through. Because it gets simmered in the tomatoy-herby-vinegary-oh so goody-sauce, it stays moist and flavorful.
The sauce was so perfectly balanced too! I love tomato sauce and that is the base of the fricassee sauce. But it has a healthy portion of red wine vinegar too and the acidity is so complementary. I really like the herbs that kind of pop out at you too! Overall, our first experience with French cooking was a success.
I think the best part though is getting back in the kitchen with Nicki. I enjoy cooking and I'm not half bad either. But Nicki has gone from good to great in the last several months and taken over much of the kitchen duties while I've been working. I like that she is able to do that and have something to be proud of, but I still want to help some too.
After we got married, we usually shared the kitchen work. It is one of our favorite things to do together and it is an enrichment to our marriage. So I have to say, the best part of the meal was not the chicken. The food never is the highlight for me. It was working together to create a great tasting meal for friends, and a great memory for us.