Chef William

We are in the grocery store in El Calafete picking up provisions when I ask William if he's okay with us having chicken again.  He says yes, but he would prepare it differently.  He then goes on to describe a dish.  I smile and he volunteers to make dinner and I'll assist/do cleanup.

I have the first task - to debone the chicken thighs.  They aren't pretty, but they will do especially since they are just going to be cubed.  William boils some noodles al dente and sets them aside. Sausages are fried enough to cut them into circles. Half of a red pepper is cut-up as is some fresh garlic.

The chicken starts to fry in a skillet in some olive oil and the sausages, garlic, some Italian seasoning, salt, pepper  and red pepper added.  While the meat sautéed in a saucepan William melts butter, adds heavy cream, mild white cheese, a dash of pepper, and stirs until it thickens.  When the components are all ready William mixes the dish together.   Some carrots are served alongside.  Fresh green beans would have been preferred, but they are not to be found in Patagonia.  A glass of Patagonian wine rounds out the meal.

For dessert we have purchased alfajores from the Koonek bakery here in El Calafate.  These treats rival kringles for sweetness and irresistibly.  There's two shortbread-like cookies stuffed with dulce de leche or other flavors.  Then the whole thing is covered in either white or chocolate frosting.  Wow - a diabetic's nightmare!  We share one, which is more than enough.
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William has prepared a delicious meal. :-)