This was another pretty straight forward recipe (contrary to popular belief there are some somewhat, if not very, straight forward recipes in the Bouchon cook book. In fact the hardest thing was attempting to truss the chicken because for one reason or another I’d never done it before (apparently I rarely make an entire roast chicken). Despite it’s simplicity it was really good. The chicken was brined for 8 hours (another thing I’d never done) and then roasted.
The other part of this recipe was the mushroom ragu. It consisted of a variety of mushrooms, shallots (which are going to become a theme in the next few posts), and wine if I’m remembering correctly – I don’t have the book in front of me. Honestly there was nothing bad about this dish. Yes it was a little time intensive because the chicken was brined but that’s more an issue of impatience than anything else. A quick easy meal.
Next up: Crêpes with Chicken and Morels
Hi Adam! LOVE this blog!! Its funny because I *just* added “make a ‘cooking through Edna Lewis’ blog” on my to-do list. Your food looks amazing, as always! I hope you’re well. Drop me a line sometime.
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How is this the 1st time I’ve visited your food blog?? You’re doing a fantastic job. Someday when I have the patience and dedication, I will do one of these. Till then, I’m living vicariously through you.
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