Chicken Grand-mere Francine

Page 52

Cuisine: French | Course Type: Soups and Stews

(1 review)

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While I did have to make a few subs when making this one it was delicious. I couldn't find celery roots so I used celery. I thought I had fresh thyme but didn't so used dried. I used purple onions for the shallots and just plain white onions instead of cipollini. The roasted garlic was wonderful on some slices of French baguette, just as the author suggested, and of course even better soaked in the broth.

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