Cycle 4 – Item 337
8 (Sun) December 2013
Poulet Poêlé à l’Estragon in Pan Gravy with Roast Potatoes
-Oksu, Seongdong, Seoul, Republic of Korea-
with the Family
No doubt any longer, poulet poêlé has become my default method for cooking whole chicken.
The garlic and potatoes, roasted on a separate tray, though somewhat overdone, were much better at making use of the gravy (see for comparison 4.143 Poulet Poêlé à l’Estragon in Cream Sauce with Green Beans).
(See also MASTERING THE ART OF FRENCH COOKING)
(See also GLOBAL FOOD GLOSSARY)
[NOTE: The original post had included a photo of the Le Creuset dutch oven that was used to cook the chicken, but the photo was later removed for reasons that I can’t remember, and I don’t have the photo in my archives.]