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Holiday Recipes: French Farmhouse Chicken

Satisfy friends and family with this hearty entrée

by CH Editors
on 15 November 2012

In anticipation of the various gatherings that occur around this time of year, we've pulled together five of our favorite cookbooks from recent months. Each day this week, CH is featuring a different cookbook and recipe, the sum of which will make up a complete holiday meal. Next up is a juicy entrée from "Come In, We're Closed."

"Where the cooks eat well, you will eat better," concludes Ferran Adrià in the cookbook's foreword. His bold statement justifies the book's main goal: namely, to document staff meals at some of the world's great restaurants. Written by Christine Carroll and Jody Eddy, the tome digs into 25 establishments to provide summaries, chef interviews and recipes from each. By and large, the recipes are characterized by large yields, modest presentation and rich flavors. The aim of each dish is to please the one standard that truly matters to a line cook: taste.


Chef and cookbook author Stéphane Reynaud of Villa9Trois supplies a chicken recipe that meets all the criteria for a great home-cooked meal: it is rich, uses one pan and is simple to make. His French Farmhouse Chicken and Potato Bake stuffs the bird with a cheese mixture that is later used as a molten dressing for the potatoes. While it may came from Reynaud's kitchen Montreuil in France, the tasty dish has international appeal.

"Come In, We're Closed" is available from Amazon. Read the full recipe after the jump.

Images of the book by James Thorne

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