Poulet en persillade

Name: Poulet en persillade (Chicken baked with mustard, parsley, and garlic, in a cream sauce)
Yield: For 6
Cuisine: French
Ingredients: 1 teaspoon chopped fresh tarragon or parsley (optional); 1 teaspoon chopped fresh tarragon or parsley (optional); 3 tablespoons red wine vinegar; ⅔ c (1½ dL) heavy cream; Salt and freshly ground pepper, as needed; Salt and freshly ground pepper, as needed; 1 cup (¼ L) concentrated chicken broth (made from a bouillon cube, if you wish); 1 cup (¼ L) concentrated chicken broth (made from a bouillon cube, if you wish); 8 to 10 large sprigs of parsley; 6 cloves garlic, peeled; 2 to 3 tablespoons tarragon mustard or Dijon mustard flavored with 1 teaspoon chopped fresh tarragon or ½ teaspoon dried; 2 to 3 tablespoons tarragon mustard or Dijon mustard flavored with 1 teaspoon chopped fresh tarragon or ½ teaspoon dried; 2 to 3 tablespoons tarragon mustard or Dijon mustard flavored with 1 teaspoon chopped fresh tarragon or ½ teaspoon dried; 2 to 3 tablespoons tarragon mustard or Dijon mustard flavored with 1 teaspoon chopped fresh tarragon or ½ teaspoon dried; 2 fine, fresh chickens each 3½ to 4 pounds (1500–1800 g), cut into serving pieces; 2 fine, fresh chickens each 3½ to 4 pounds (1500–1800 g), cut into serving pieces

Chicken baked with mustard, parsley, and garlic, in a cream sauce

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2 fine, fresh chickens each 3½ to 4 pounds (1500–1800 g), cut into serving pieces

Europe
France
Lunch
Main course
Mediterranean
Gluten-free

Method

Pat the pieces of chicken dry and coat them generously with the mustard. Finely chop the garlic and parsley together in a food processor or with a knife. Pour the chicken broth and the vinegar into the bottom of the baking dish; sprinkle in half of the persillade–the chopped garlic and parsley. Arrange the chicken in the dish and sprinkle with the remaining persillade. Cover with