I love french cookbooks, french food, the people, the country and these are my favourite cookbooks and just a taste of some of my favourite recipes.
Cooking fresh food is such a delight and my one baby has taken a keen to whenever I am in the kitchen. She helps me prep the chicken, sprinkle the parsley and baste the chicken. I hope I have a future foodie in the works here!
With May Day having recently passed, I meant to post this recipe on Sunday but Saturday night their big brother came down with a fever and let’s just say I am exhausted but happy that he’s on the mend and it looks like Twin B has a lighter version of a cold.
I discovered Mimi Thorisson, blogger of Manger at Christmas time. I bought her cookbook for myself at Christmas. I rarely buy anything for myself and loving her blog and trying her recipes which happen to be stellar I knew I had to have her book, A Kitchen in France: A Year in my Farm House.
Her cookbook is made with much love, amazing photography where you get a glimpse into her life in Médoc, France with her beautiful family. Her food photography is so captivating, you will love looking through her book. It is a favourite of mine. Below, I am sharing my first recipe that I tried and with Spring here what better time? You will find this recipe in the Spring section of her beautiful book.
Roast chicken with crème fraîche and herbs
1 whole chicken, approx 1.2 kg/ approx. 3 pounds
1 & 1/4 cup crème fraîche
4 cloves of garlic, finely sliced
1 shallot, finely sliced
A large bunch of parsley, chopped
A few sprigs of fresh thyme
Sea-salt and black pepper
Preheat oven to 180°C/ 350F
Take out the chicken approx 30 minutes before cooking so it is at room temperature. Mix crème fraîche with finely chopped garlic, parsley, thyme, sea-salt and black pepper. Spoon half of the mixture inside the cavity of the chicken. Truss the chicken securely with kitchen twine. Rub the remaining cream all over the chicken (make sure to rub under the thighs and wings). The cream must be thickly spread on chicken (see photo). Sprinkle 1/2 tsp sea-salt on top of chicken.
Transfer to preheated oven and cook for 1 hour to 1 hour 15 minutes. Check pan halfway and add 2-3 tbsp of water if the sauce in the pan starts to dry out.
Serve with mashed potatoes. After boiling peeled potatoes (I count 2 medium potatoes per person) add one egg yolk and 30 g/ 2 tbsp butter + 1 tbsp crème fraîche, salt to season)
Love french food?! I never would have thought to rub creme fraiche over chicken but it is moist, delicious and regular recipe found on the table here at least once a month!
~Thanks for visiting and have a great day! Share it, Like it, Tweet it. Xx Erica
Roasted chicken with creme fraiche and herbs for Spring dinner. Discover the recipe here---> Click To Tweet
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