Julia Child brings it home. She really does. First, it was a creamy tilapia. Now, it was a creamy chicken dish. What’s funny is that I attempted to cook something like this off the cuff recently. And I failed miserably. I can’t even remember why. But at least I’ll have this post to remind me how to do it properly moving forward.
What’s also funny is how simple the recipe is. Heat some oil and butter in a dutch oven until it starts to foam. Then add bone-in chicken (thighs and breasts are equally delicious). Cook them on both sides until they’ve reached a nice golden brown. Then salt them, and throw in an herb you have on hand (for me it was thyme). Put them in the oven at 350, and they’ll be done in about 30 minutes. If you want the timing to be perfect, set the skinnier pieces aside, and add them back about 10 minutes into the 3o minute session.
After 30 minutes, pull the dutch oven out of the oven. Ladle a tablespoon of the oil and fat into a saucepan and add a tablespoon of shallots. Cook that for about a minute, then throw in a half a cup of dry (but not young!) white wine. Boil that down to three tablespoons and put in a cup of cream. Cook that for a few minutes and you’re ready to go. Serve and enjoy. And pair it with a pinot noir or some other light red wine. Lovely really!
Tags: chicken, Cooking, julia child
