The Joanne Kates Cookbook.
There are a few cookbooks which I consider to be major contributors to my becoming competent in the kitchen. The Joanne Kates Cookbook
is one of these. Kates has been the restaurant critic for the Globe and Mail since 1975 and studied at the Ecole Cordon Bleu de Cuisine
in Paris, so she knows what she’s talking about when it comes to food. I don’t remember when I bought this cookbook (it was published in 1984, so around then), but I know that as soon as I started reading the introduction, I was hooked. While I haven’t tried every recipe in this book, every one I have tried has worked perfectly. Look for the cookbook in a used bookstore… you will love it!
Chicken with Mustard and Cream is a dish I’ve made again and again. In fact, if you’ve been to dinner at my house more than two times, you’ve probably eaten it. The piquancy of the mustard and the smokiness of the bacon mixed with the cream make a lovely sauce. The mustard cream sauce goes well with the roasted Brussels sprouts too.
Instead of bundling up the required herbs and vegetables, I used this. I wish I could find this product in Williams Sonoma again… I’m down to my last bag!
Cooking the chicken.
Here are the Brussels sprouts and potatoes, ready to get roasted. The sprouts were trimmed, then cut cut into halves and both the potatoes and the sprouts were tossed with olive oil and salt, then roasted at 400°F for half an hour.
Brussels sprouts, ready for roasting.
Parisienne potatoes, ready for roasting.
Dinner looked like this when it was all put together:
Chicken with mustard sauce, served with roasted Brussels sprouts and Parisienne potatoes.
From The Joanne Kates Cookbook, 1984
Chicken with Mustard and Cream
3 lb. chicken, cut into 8 pieces
2 Tbsp. flour, seasoned with salt and pepper
2 Tbsp. olive oil
2 Tbsp. butter
4 slices bacon
4 shallots or the white part of 4 green onions
1 bouquet garni (made by tying together with string 1 bay leaf, 12 sprigs parsley and 1 stalk celery, cut into thirds)
1 cup chicken stock
1/4 cup dry white wine or vermouth
2 Tbsp Dijon mustard
1/2 cup light cream
salt and pepper to taste
1. Roll the chicken in the seasoned flour, shake off excess and brown it well in the butter and oil, in a heavy bottomed pan.
2. While the chicken is browning, dice the bacon and blanch it: put it in a small pot with cold water and bring it to a boil. After it boils, drain off the water which will carry away a good deal of the unwanted fat.
3. Add the blanched bacon to the chicken.
4. Peel and dice the shallots.
5. After the chicken has browned, add the shallots and sauté another 2 minutes, stirring.
6. Add the bouquet garni, stock and wine and simmer, covered, 15 minutes.
7. Remove the chicken to a serving platter and keep warm.
8. Mix together the mustard and cream and add to the sauce, with salt and pepper.
9. Heat the sauce, pour over the chicken and serve.