Parisian chicken with mushroom sauce and French fries from Foodheim: A Culinary Adventure (page 159) by Eric Wareheim and Emily Timberlake

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Notes about this recipe

  • SpatulaCity on April 16, 2024

    Very delicious, but need to take the cooking times and temperatures into your own hands. The mushroom sauce was fantastic - just needs 2x or 3x the time to reduce. The chicken achieved a light golden color, and probably could have used another 5-10 minutes at 475. After turning the temp down to 325, the bird was still way under temp after 30 min. Wound up turning the oven back up to 400 to try to get it cooked through. Used rosemary and thyme to stuff the bird and that leant a lovely herbiness to the mushroom sauce. Would happily make again!

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