Cycle 4 – Item 337

8 (Sun) December 2013

Poulet Poêlé à l’Estragon in Pan Gravy with Roast Potatoes

3.5

by me

at home

-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.]