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Monet's Table: The Cooking Journals of Claude Monet by Claire Joyes and Jean-Bernard Naudin

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Notes about Recipes in this book

  • Chicken with chervil (Poulet au cerfeuil)

    • Bloominanglophile on September 30, 2015

      This recipe jumped out at me because I have some chervil in my garden, and because it looked like an easy recipe (weeknight cooking). The instructions are simple--no in-depth instructions and hand holding, so I will share some observations: It didn't say to cover the chicken after the wine is added, so I would let a bit of the alcohol cook off before covering it. The chicken will cook faster, turn out moister, and you won't have cooked off all the wine needed to make the sauce. Do cook the sauce for a bit, otherwise it just tastes like raw flour. I had to use chicken stock to thin out the sauce, and this worked just fine. What resulted was a nice chicken dish that my family enjoyed. It has that classic French flavor (even though I could hardly taste the chervil--maybe add some tarragon?) and it's fun to imagine Monet presiding over the table where this dish was served.

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