"The matchy-matchy thing is kind of history. I think a great contrast or compliment is the way to go. Think of yourself as a work of art and the hat is a crowning glory."
This is what I have been saying to customers all along. A hat is the one accessory that really gets noticed and you can wear it to compliment many different outfits. This bit of advice that I heartily agree with, is from Norma Shephard, the founder and director of The Mobile Hat Museum in Canada.
The Mobile Hat Museum has over 2,500 historical hats in its collection. They take the hats into the community for retrospective millinery fashion shows and do installations in museums and at other locations. They now have a series of royal wedding teas scheduled leading up to the big day. Come on ladies, we can have a tea and wear hats in honor of the Royal Wedding!
Like a good hat is the star of my wardrobe, the stars in my kitchen these days are chicken thighs. You can prepare them in as many different ways as you can wear a good hat. A very delicate flavor is achieved with a white wine sauce.
Chicken Thighs braised in White Wine
serves 2-3 people
6 skin-on, bone-in chicken thighs
2 tbs. olive oil
2 tbs. butter
1 small fennel bulb, halved and sliced thin
5 baby carrots, cut into coins
2 russet potatoes, peeled and cut into cubes
1 cup dry white wine
1 cup chicken stock
Pre-heat the oven to 350 degrees.
Pat the chicken thighs dry with paper towels so they will brown nicely. Heat the olive oil and butter in a dutch oven big enough to hold the thighs in one layer. Sauté the thighs skin side down until the skin is crispy and browned and releases form the pot. Turn over and brown the other side, remove to a plate.
Sauté the sliced fennel in the hot drippings until translucent, add the carrots and cook for 5 minutes, add the potatoes and cook until everything looks slightly caramelized, stirring regularly. De-glaze the pan with the white wine and stir until all the bits are released from the bottom of the pot. Place the chicken, skin side up on top of the vegetables. Pour the chicken stock around, not over the chicken. The liquid should only come half way up the chicken. Bring to a simmer, cover and put in the pre-heated oven for 20 minutes.
Remove the chicken and vegetables to a platter with a slotted spoon and cover with foil to keep warm. Boil down the liquid in the pot until it is a thick gravy.
Serve with buttermilk biscuits and a green salad. And don't forget to plan an event where you can wear your hats!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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