A Kitchen in France: A Year of Cooking in My Farmhouse
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Recipe Reviews
southerncooker from Boomer, NC
I had a half pound of frozen puff pastry in my freezer so I decided to only make half of the pastry shells to hold the recipe, since it would only be son and I eating them anyway. I knew hubby wouldn't touch this as he doesn't like chicken. I did make a whole recipe of the chicken, but only half for the sauce and mushrooms since at first I'd only planned to do a half recipe. I used a wild mix of mushrooms I found at my local grocery store. It would have been nice with the whole amount of mushrooms though. I used Brandy instead of the liqueur called for since I read that it was a good substitute and that's what I had on hand.
I also omitted some of the spices since I'm not a fan of cloves in savoury dishes. I did use the nutmeg though. Also I used sour cream instead of Crème fraîche. I ended up having to use dried thyme since somehow between the grocery store and home I managed to loose a package of fresh thyme. I really loved this dish, but son said he didn't care for it and I was really surprised at that. The chicken was super tender and I loved the flavors.
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