Frenchified…

  
Just when you think you can’t do anything different with roast chicken, along comes a new recipe via blogger and cook Mimi Thorisson, she of Manger fame.

   
 
The recipe uses garlic and shallots, parsley and creme fraiche along with a little salt and pepper to both marinate and moisturize the chicken. The creme fraiche takes on the same role as buttermilk in fried chicken, keeping the meat moist and flavorful. Mix the creme fraiche, shallots, garlic, parsley and salt and pepper in a bowl and then coat the whole bird inside and out.


 
   
  Roast in a 375 oven till cooked through and juices run clear. Remove the bird to a platter and deglaze the roasting pan with white wine. Add a little flour and whisk into the best sauce your young life will have tasted in a while. The Hubs said that the sauce inspires “Viking eating habits” ….


One comment

  1. Pingback: My friend, Creme Fraiche « Cashmere Tea


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