Cook's Country

Chicken Breasts with Mustard-Cream Sauce

HE INSTRUCTORS AT my French-technique-focused culinary school taught me how to make poulet à la moutarde, a dish of bone-in chicken parts slowly braised in a rich, creamy mustard sauce. The ingredient list was simple: chicken, onion, garlic, milk or cream, and Dijon mustard. Sometimes wine, crème fraîche, or an herb was added to the mix. But the finished dish was always greater than the sum of its

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Cook's Country

Cook's Country2 min lettiCookbooks, Food, & Wine
Letter From The EDITORS
THE PROCESS OF developing a recipe for Cook’s Country can take weeks or even months. Each recipe is assigned to a test cook or editor, who shepherds it through an exacting process. Step one is research. What is the story behind this dish? Where does
Cook's Country3 min lettiCookbooks, Food, & Wine
Sausage-Stuffed Mushrooms
YOU KNOW HOW they say you eat with your eyes first? Well, “they” must be big fans of stuffed mushrooms, which are on the short list of foods that look great but typically fail to deliver once you take a bite. That’s because poorly made stuffed mushro
Cook's Country2 min lettiCookbooks, Food, & Wine
Slow Cookers
Browning adds flavor, and you can do it either at the beginning or at the end of a slow-cooker recipe. Practical application: Brown meat for stew in a skillet on the stovetop before adding it to the slow cooker with the broth and vegetables, or run s