Glad you enjoyed it, Judy! Eating the lemons is a must for me, but I can understand why some may not go that route.

Next time I have ginger around I’ll try to remember to weigh that out and add it for you all. Thanks again 🙂

Well, that would explain it quite well, Solis! 🙂 A great day to you as well.

That’s because I’m French 😉 Bonne journée !

In this household, I eat the lemons and my husband puts his in my plate 🙂

Un grand merci, Solis!

So glad you enjoyed the recipe, and very impressive French! And I don’t just mean the use of crusty bread to mop up the sauce 🙂 Thanks for reviewing.

J’aime beaucoup l’équilibre que vous proposez entre l’acidité du citron et la rondeur du vin blanc — on retrouve vraiment cet esprit de cuisine française “simple mais précise”. Le détail sur la gestion du citron (le saisir rapidement puis ajuster avec du jus en fin de cuisson) est particulièrement pertinent, ça évite justement l’amertume qu’on peut parfois avoir sur ce type de plat.

Testée ce week-end avec des cuisses de poulet comme suggéré, le résultat était ultra fondant avec une sauce bien nappante. Petit plus perso : servi avec du pain bien croustillant pour profiter de la sauce… indispensable !

Une recette accessible mais avec un vrai rendu “restaurant”.

Compliments to the chef, Joey! Sounds like you nailed it.

Funny enough, my husband gave me the exact feedback you gave. His first bite, we was taken back a bit by the bitterness and I thought “oh, no!”… Then he kept eating and he started nodding his head, saying he really enjoyed the flavors. I think the mouth just takes a second to adjust is all 🙂

And cutting the onions thicker sounds like the perfect excuse to make the dish again. Hope you’ll enjoy it as much (or more) than the first time!