Cindy Thomas, November 1, 2015
Chicken Grand-mère Francine is a wonderful dish for a cold rainy autumn day. It
is rich and full flavored, hearty and delicious. I learned from the Café Boulud Cookbook that this recipe is a savory fricassee. A fricassee is a meat dish that includes browning and then stewing the meat in a sauce that includes its own stock. Something that I love about this kind of dish is that it only requires one pot to make the whole thing. Brilliant! It also includes an ingredient that is new to me: celery root. What a crazy looking root vegetable. My whole family thought it tasted great.
A baguette is a wonderful addition to this dish. The sauce from this dish is SO flavorful and tastes great when you dip a slice of baguette in it. I think I could have been happy just dining on the baguette and sauce!!
The chicken was delightfully tender and the vegetable were bursting with flavor. We were feeling a bit under the weather the day I made this and it was a perfect comfort food.
I will be making this dish again soon. Fantastic!
If you’d like to make this recipe, it can be found in this cookbook: Cafe Boulud Cookbook
Also, if you’d like to see how other members of Weekend in a French Kitchen fared with this recipe, check out this link: Weekend in a French Kitchen