Fondue de Poulet a la Creme

This dish kind of grew on me. I made it last night, and when my boyfriend got home I told him to not be too excited. It was OK, but not fabulous like the last two nights dishes have been. So we sat down to eat, and the more I ate, the more I liked it.

This dish is a whole chicken, cut into parts. I was pretty proud of myself for breaking down the whole chicken. Anyway, it’s braised in onions, vermouth, cream, and a hint of curry. Once the chicken is done braising, you just add lemon and correct the seasoning.  It takes a long time from start to finish but once you get it onto the stove with the cream, you can just let it sit, and forget about it for a while.

The book recommended buttered potatoes or noodles to go with, but I really feel that rice is the way to go. We ran out of side dish before sauce, so my boyfriend was literally sopping it up with bread.

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About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
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