Chicken baked with mustard, parsley, and garlic, in a cream sauce (Poulet en persillade) from New Menus from Simca's Cuisine by Simone Beck

  • whole chicken
  • heavy cream
  • garlic
  • parsley
  • chicken stock
  • tarragon mustard

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

  • Avocet on March 03, 2022

    I think it's better to brown the chicken ( I use thighs) on the stove top before proceeding with the recipe. Otherwise, the chicken doesn't brown nicely.

  • Avocet on October 11, 2013

    Good sauce. Simple to do.

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