Chicken simmered in white wine from The Way To Cook by Julia Child

  • bay leaves
  • carrots
  • celery
  • leeks
  • tarragon
  • white or vermouth wine
  • chicken pieces

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 19, 2020

    Very chicken soup-like but with more chicken relative to broth than a typical soup. Nice and pleasant vs. stupendous. Recipe doesn't suggest any particular size pot - I used an 8 quart dutch oven. Recipe says to use "about 1.5 cups" chicken stock but also says to add enough stock to barely cover chicken and veggies. The 1.5 c wasn't nearly enough to cover the chicken, even after I moved the chicken and veggies around in the pot to pack them more tightly. I ended up adding a bunch of water (didn't have more stock) to get the chicken covered - maybe I should have used a 6 quart pot! Even with all the extra water, the final broth was still very nice after cooking and it was easy enough to reduce it further after pulling out the chicken and veggies. Chicken texture was firmer than we prefer after the 30 minutes of simmering suggested in the recipe - I ended up simmering for 1.5 hours to make it more tender. Substituted 2 large fresh thyme sprigs for dried tarragon - worked well.

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