Poulet Poché Au Vin BlancChicken with White Wine and Aromatic Veggies Serves 4 to 6 Adapted from Mastering the Art of French Cooking, Volume II, by Julia Child and Simone Beck This is a very simple, basic poached chicken that Julia recommended serving with steamed rice topped with minced parsley and a glass of the same white wine that you used to cook the chicken. Sounds great! (this recipe was copied from Julia Child's book Mastering the Art of French Cooking)
Ingredients: 2 carrots, sliced 1 1/2 inches long2 onions, sliced3 stalks celery, sliced1 cup chicken stock or 3 tablespoons butter2-1/2 pounds chicken pieces (any combo of breasts, legs, thighs)Salt and pepper1 1/2 cup dry white wine2 cups chicken stock. The following herbs tied in cheesecloth:1/2 teaspoon dried tarragon, 1 bay leaf, 1/4 teaspoon dried thyme, 4 sprigs fresh parsley) Preparation: 1- Steam the veggies in the chicken stock or in butter until tender, about 10 minutes. Reserve. 2- Arrange the chicken in one layer in a l…
Its a foodie movie, comes out today. It's about the now famous food icon of the ‘60s Julia Child (Meryl Streep) and Julie Powell (Amy Adams), whose 2005 book, Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen documents her attempts to cook each of the 524 recipes in Child's two-volume Mastering the Art of French Cooking (1961, 1970).
I can't wait to go see it! I planning on going Saturday. If any one has seen it already let me know how you liked it! Leave a comment!
In Celebration of the movie here is a Julia Child recipe! Plus while I was in Washington I took a few pictures of Julia's kitchen in July!
I remember this was the first cooking show I watched! As a kid it was so much fun to watch her cook! My daughter has been raised on watching cooking shows! I am happy to say she starts Culinary school in January! I am southern cook, can you say Paula Deen! That's me bring on the butter!
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