Chicken Fricassee: a rich, flavorful experience

Tonight’s special entree from the Julia Child repertoire, Fricassee de Poulet à L’Ancienne — Chicken Fricassee with Wine-Flavored Cream Sauce, Onions and Mushrooms — is a delight for the senses. Imagine a dish filled with delicious wide pasta ribbons and tender portions of chicken with mushrooms, onions and carrots in a classic rich, creamy wine sauce. To try to describe it in words doesn’t do it justice. As is so often true with French cooking, the sauce, as Cindy, one of our guests, described it, “makes the dish.” You can taste it in every bite of chicken and every noodle, onion and carrot, but the mushrooms seem to really hold the flavor — sheer heaven! The flavor of the white wine really shines through. Requesting bread with this dish is a must; no one wants to miss a drop of the sauce!

One thing Cindy said she really enjoyed was that this isn’t the usual white-meat breast-only chicken dish; it contains whole chicken portions, so moist and delicious they fall right off the bone. Traditional French cuisine at its best!

But if you were unable to join us for this selection, don’t despair. Tomorrow night we’re featuring a popular favorite, Boeuf Bourguingnon, also from Mastering the Art of French Cooking Vol. 1.

Do you know about our Julia Project special? Parties of four or more will receive one complimentary dessert per table from our nightly selection by showing their server any of the following: a ticket stub from the movie Julie & Julia, which opens Friday; a receipt for purchase of Julie Powell’s book Julie & Julia; or a receipt for the purchase of Julia Child’s memoir with Alex Prud’homme, My Life in France. We think the movie and books will add even more to your enjoyment of our Julia Project — and shine a light on how the project relates to our own passion for great food.

Hope to see you soon!


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