Summer Chicken

Name: Summer Chicken
Yield: 4 portions
Ingredients: 3 tablespoons all-purpose flour; ⅓ cup Crème Fraîche or heavy cream; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; ⅓ cup Dijon mustard; ⅓ cup Crème Fraîche or heavy cream; 4 medium-size carrots, peeled and cut into 2-inch lengths; ¾ pound fresh green beans, cleaned and tipped; 6 tablespoons (¾ stick) unsalted butter; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 4 small white onions; 4 new potatoes, scrubbed; 1 cup coarsely chopped yellow onions; 5½ cups Chicken Stock or canned chicken broth; 5 parsley sprigs; 2 carrots, peeled and chopped; 1 roasting chicken (3½ pounds; save giblets for another use); 5½ cups Chicken Stock or canned chicken broth; 1 bunch of fresh basil, washed carefully

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

We were pleasantly surprised to find that mustard and basil were beautifully compatible in this one-dish meal.

Ingredients

1 roasting chicken (3½ pounds; save giblets for another use)
1 bunch of fresh basil, washed carefully

Main course
Summer

Method

Wash the chicken, pull off all the fat that can be removed, stuff the cavity with the basil, and truss. Set the chicken, breast side up, in a heavy saucepan just large enough to hold it comfortably. Pour in the chicken stock (the stock need not completely cover the chicken) and bring to a moderate boil. Reduce the heat to a gentle simmer and skim any accumulated fat or s