Poulet Poche Aux Aromatics (chicken simmered in white wine and vegetables)
This was my favorite meal growing up, my mom would make it based on a Julia Child recipe: Four in Hand Chicken. One chicken made four ways, “Chicken simmered in white wine and aromatic vegetables gives you four recipes in one. Serve it just as it is, hot or cold and you have a delicious simple main course when you mood is noncaloric. When you are looking for a party dish, turn it into an aspic, serve it augratin, or try the Belgian waterzooi with its smooth cream-and-egg sauce”. I never did try the aspic or the waterzooi, I was too in love with the “a la Bretonne”, with a white sauce heavy on cream and flour. Sigh, it was a sad day when I had to give up my favorite meal…until I realized, wait, maybe I didn’t. I played with a few different combinations until I hit on one that reminds me of the one mom used to make. Make the recipe without the sauce for Julia’s first recipe “Au Naturel”, which is wonderful, or add the sauce for “a la Bretonne”.
Recipe by Kristin Clara