Category: Main Dishes

chuck roast
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes

How to Master Jacques’s Peculiar Chuck Roast Technique

The rich aroma of seared beef and fresh garden herbs fills our small farmhouse kitchen; today, we’re making Jacques Pepin’s “Small Chuck Roast with Red Onion Sauce.” Outside our window, the Redbud tree is showing off its springtime colors and our river is surging happily, filled with recent April showers. Whether inside or outside, I can’t think of a place I would rather be; after all, this is my beloved Serendipity.

Hello, my friends. – For me, Spring is a thoughtful time of year – a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. It also reminds me that it’s now time to make seasonal selections of herbs from my own garden. And that’s why I chose Jacques Pepin’s rather unusual recipe for chuck roast. It’s a dish that clearly welcomes the transition from Winter to Spring.

Peculiar Technique for a Chuck Roast

I searched high and low for Jacques’s thoughts on the unusual technique he used for cooking the roast beef in this recipe. – I’m still searching.

Pondering the Reasons for this Technique

Although Jacques calls this a roast, that can be misleading. For example, he notes in his recipe that the meat can be grilled instead of being finished in the oven. He doesn’t say whether the meat should be sautéed before it is grilled. I assume he means for it to be either sautéed or braised first and then grilled. My Test Kitchen staff and I will have to try it out.

After preparing this dish twice now, I think the success of this dish depends almost completely on sautéing the meat long enough for the heat to make its way to the center of the chuck roast. When you place it in the oven, which is only set at 170 degrees, you aren’t so much roasting it as you are actually just allowing the meat to finish and rest.

Crowning this Chuck Roast with a Glorious Sauce

In direct contrast to the deceptive simplicity of meat preparation, we found that preparing the sauce was a no-brainer. All you have to do is prep the ingredients and mix them together. – I’m sure this red onion sauce would work well on other types of meat as well.

There is one caution, however. Go easy with the salt. This sauce doesn’t really need the ¼ teaspoon that is specified.

Tips for Success

Here are two tips for success in making this dish:

  • Even if the weight of the cut of chuck is correct, if the thickness is too great, you will have to increase your time for sautéing the meat.
  • Go easy on the salt in the red onion sauce.
chuck roast

Final Thoughts from Chef Blondie

This recipe is tricky and deceptively simple. In fact, it proved to be a real challenge for the entire SFH Test Kitchen staff. Nevertheless, the effort was well worth it. This recipe forced us to ponder the mysteries of the peculiar cooking technique Jacques used. – He is a true master of the culinary arts.

So, watch our video, try out this recipe, and, as always, Happy Cooking!

Resources

The recipe used here was adapted from Jacques Pepin’s Small Chuck Roast with Red Onion Sauce recipe on p. 215 of Jacques Pepin Heart and Soul in the Kitchen.

For me, Spring is a thoughtful time of year - a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. I'm also reminded that it's now time to make seasonal selections of herbs from my own garden. And that's why I chose Jacques Pepin's rather unusual recipe for chuck roast. It's a dish that clearly welcomes the transition from Winter to Spring.
shepherd's pie
Main Dishes, Recipe

How to Make Shepherd’s Pie

If you’re looking for a special dish to celebrate St. Patrick’s Day, here’s a recipe that is tasty and authentic. It came to our Test Kitchen from an expert chef whose mother made it for her when she was growing up on an Irish farm. So, let’s find out how to make Irish Shepherd’s Pie from Ballyknocken.

BACKGROUND

Hi! Chef Blondie here.

I had the wonderful good fortune to meet Catherine Fulvio in 2009. She is an Irish TV chef, food writer, author, and proprietor of Ballyknocken House and Cookery School. It was at her cookery school that I learned how to make scones. That’s a day I will always treasure.

Catherine was born and raised at Ballyknocken, a working farm. She recalls how, whenever there was need for a tasty comforting dish, her mother always returned to her family Cottage Pie recipe. Catherine says it brings back fond memories of growing up on the farm.”

shepherd's pie

Shepherd’s or Cottage Pie on St. Patrick’s Day?

Most of us are familiar with the tradition of eating corned beef and cabbage on St. Patrick’s Day. To be sure, it is the most common dish to be served. However, Catherine Fulvio suggested to the audience of NBC’s Today Show that they make her recipe for Cottage Pie instead. So, if an Irish chef can recommend this dish for St. Patrick’s Day, so can we.

If you have Catherine’s Cottage Pie recipe, you’re more than halfway to Irish Shepherd’s Pie. Here’s how Catherine explains it.

“Sometimes we swapped the beef for lamb – to make a yummy Shepherd’s Pie. Some people would argue how traditional Irish is this, but hey, I was reared on it, so it is in my book!”

That, dear friends, is why we at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen decided to test of Shepherd’s Pie from Ballyknocken.

A Good Friend, A Fantastic Trip, and a Cooking Class

shepherd's pie

You may be wondering how it was I came to be in Ireland those many years ago. It’s a very long story. So, let me shorten it down to a single word – ‘Nancy’. Yes, meeting Chef Fulvio, staying in the finest hotel in Dublin, and seeing the many beautiful sights of Ireland were all due to my dear friend of almost 40 years, Nancy.

By a virtual lightning strike of pure Serendipity, Nancy received two round-trip, all-expenses-paid, tickets to Dublin. We stayed at the best hotel ever, the five-star Shelbourne Hotel. And included in this windfall from heaven, there was a full day of learning and fun at the Ballyknocken House and Cookery School. – Nancy, thank you for asking me to join you. It was the trip of a lifetime!

Here are pictures from that most memorable day at the Ballyknocken Cookery School.

Ballyknocken Cooking School
Ballyknocken Farm
The Kitchen Garden
The farm and the Sheep
The Shepherd
shepheard's pie
More of the Sheep

Perhaps you want a warm, comforting dish on a cold day. Or maybe you’re looking for a special dish to celebrate St. Patrick’s Day. Here's a recipe that is tasty and authentic. It came to our Test Kitchen from expert Irish chef, Catherine Fulvio. - Let’s try out Catherine's Irish Shepherd’s Pie from Ballyknocken.
calabaza con pollo
Main Dishes, Recipe, SFH Food Talk & Recipes

Calabaza con Pollo – They Made the Unexpected Meal

For a weary traveler like me, a dish of Calabaza con Pollo proved to be an unexpectedly delicious meal. Now, these many years later, I have the serendipitous opportunity to share the recipe for that meal with you.

Hi! Ol’ Fuzz Face here.

In the 1970’s, Chef Blondie and I resided in San Angelo, Texas. Many years later, we made several extended trips to Houston. However, we never had the chance to sample a popular Mexican dish called Calabaza con Pollo (squash with chicken).

No, it wasn’t until I made a trip to Idaho Falls in 2017 that I was introduced to this dish so popular in Texas! Our close friend Mary, a wonderfully gracious lady, and her equally gracious daughter Carol made this unexpected meal for me. Now, several years later, Carol sent her recipe to us here at the SFH Test Kitchen.

We know that we won’t be able make this dish with all the nuances of technique that made this dish so memorable for me. Nevertheless, we will do our best to follow the recipe closely. Perhaps we will be able to capture some of the essence of what makes this dish so popular in the Lone Star State.

Calabaza con Pollo – A Little Background

Like so many recipes and foods, the origins of calabaza con pollo are uncertain. Early records trace the dish back to the 16th century. Calabaza and calabacita (zucchini) arrived in Mexico in the 1500s. Similar dishes predating the arrival of calabaza may have already existed.

None of that really matters very much. What really matters is that, over time, the dish has become a favorite of many, especially in south Texas.

And that’s where the soon-to-be-world-famous SFH Test Kitchen enters the picture. In this test, Chef Blondie and her able assistants take on the challenge of making this dish just like a Texan would.

Chef Blondie Finally Finds Flavor in Zucchini

By her own admission, Chef Blondie hasn’t ever been very partial to zucchini. She doesn’t like overcooked and mushy vegetables. But as you will see in the following video, she now thinks far more highly of that humble squash. The seasoning and cooking instructions in Carol’s recipe made my sweet spouse a convert.

This is a popular fall and winter dish in South Texas. Our subscriber Carol found the recipe online and adapted it. She realized that it makes a big difference to season the chicken well when cooking. This results in a very rich and flavorful homemade broth. She adjusted the amount of salt added to the spice mixture. The reserved broth will already be seasoned well. Of course, you may add additional salt to taste.  The original recipe only calls for 2 Cups of broth, Carol adds at least 4 cups. That gives the dish more of a thick, chunky soup consistency.
lentil salad recipe
Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Soups & Salads

How to Make Jacques’s Lentil Salad

Now is the perfect time to try out a great lentil salad recipe. Here’s why. – Mardi Gras feasting and the Super Bowl are behind us. Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.

Hello, my Friends.

Almost two years ago, our Test Kitchen tested Jacques’s Lentil Salad recipe. At the time we presented our results, we told you we would have to test this recipe again. That’s because we didn’t have all the right ingredients.

You deserve our very best effort. So, this time we made sure everything we did with Jacques’s recipe was letter perfect.

Why Revisit Jacques’s Lentil Salad Recipe?

Quality of ingredients does make a difference in this recipe. Jacques recommends French lentils (lentilles du Puy), which have a greenish color. In this dish, they are superior to other lentils. That is because they tend to remain more firm when cooked.

Unfortunately, French lentils were not available to the SFH TK in our first test (See Jacques’ Lentil Salad – SFH TK Test). Instead, we used less-preferred Walmart generic lentils. In this test, we have used the real thing – the French lentils favored by Jacques.

Purpose & Standards

The SFH Test Kitchen has a grand purpose. It is to test recipes under the same conditions that confront any amateur home chef. The end goal is to have a fail-proof, go-to recipe. You can list that recipe on your weekly meal plan with the highest confidence. It works for the SFH TK and it will work for you. 

A Serving Suggestion

Be careful when presenting this dish. In our first test, my Hubby selected the worst possible dish for showing off the charm of this delightful salad. The Willow Pattern design tends to detract from the visual appeal. I strongly recommend use of a simple white plate or bowl when serving this dish.

Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.
Main Dishes, Recipe, SFH Food Talk & Recipes

How to Make Mardi Gras Jambalaya

Why learn how to make Mardi Gras Jambalaya? Well, Jambalaya is a fantastic choice for celebrating Mardi Gras. This classic Cajun/Creole dish from Louisiana is rich in flavor and tradition. Besides that, it’s a great comfort food you can serve all year round.

Mardi Gras Jambalaya

Hello, my friends!

Soon it will be time for the biggest party of the year. That’s right! Whether you call it Mardi Gras, or Fat Tuesday, this is the time to make a party favorite, one-pan Jambalaya.

To celebrate the great Mardi Gras tradition, the SFH Test Kitchen combined two Jambalaya recipes from the Rachael Ray Show.

We’ve just finished our methodical testing and tasting of the recipe. – I won’t leave you hanging in suspense. This variation on Rachael’s Jambalaya turned out to be a truly fantastic dish. It has great flavor with that extra kick. And it’s easy to make.

Why make Jambalaya for Mardi Gras?

Here’s are some reasons why we think you should add Jambalaya to your Mardi Gras menu:

  • Authenticity: Jambalaya embodies the culinary heritage of New Orleans. It’s a flavorful blend of French, African, and Spanish elements.
  • Hearty and Festive: Jambalaya is a one-pan wonder, packed with tasty spices and great aromas. It’s a satisfying dish that’s perfect for a lively celebration.
  • Easy to Serve: Whether you’re hosting a big Mardi Gras party or a cozy gathering, this dish is a crowd-pleaser. It’s easy to prepare and can be served straight from the pot.
  • Variety: There are different versions of jambalaya — with combinations of andouille sausage, chicken, and shrimp. You can choose the combination that suits your taste.

The Secret is in the Ingredients

What gives Jambalaya that fantastic taste and great aroma? Well, the secret is in the ingredients. Rachael’s Jambalaya features a medley of delicious components, including:

  • Chicken thighs, cut into bite-sized pieces, add body.
  • Andouille sausage adds a distinctive smoky flavor.
  • Shrimp provides a seafood twist.
  • Bell peppers, onion, and celery make up the classic trinity of Cajun-creole cooking.
  • Garlic, smoked (Spanish) paprika, and dried oregano are the flavor enhancers.
  • Tomato paste, chicken stock, and crushed tomatoes create a rich, hearty base.
  • Long-grain white rice cooks to perfection without getting mushy.
  • Lemon juice and fresh parsley brighten up the dish.
Mardi Gras Jambalaya

So go ahead, whip up a batch of Mardi Gras Jambalaya on the stove top. Let the party begin with this flavorful dish! 🎉🍽️

Jambalaya is indeed a fantastic choice for celebrating Mardi Gras. This classic Cajun/Creole dish hails from Louisiana and is rich in flavor and tradition.
beef chili by Jacques
Jacques Pepin, Main Dishes, Recipe

Simple Beef Chili by Jacques

Why do you need to try a simple beef chili by Jacques Pépin? My Hubby and I can think of three good reasons. – First, it’s been a cold January, and Jacques’s recipe will warm you up. Second, the Super Bowl is coming up, and this chili makes a great halftime meal. Third, if you’re looking for a healthy chili that’s different from all the rest, you should try this recipe.

beef chili by Jacques

Hello, my friends! I’m sure you’ve had many types of chili with meat. The dish comes from Mexican and Spanish origins. Most modern-day versions use ground beef and are heavy-handed with the spices.

Jacques Pépin comes from a very different cooking tradition. So, his rendition of the dish has subtle variations. For example, he uses lean stew beef rather than ground beef. He also leaves the use of hot sauce and other spices entirely up to you. – His goal was to create a recipe that is both healthy and easy to prepare.

We in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen were intrigued by his recipe. So, we decided to test it out and see how it stacks up against our favorites. In so doing, we learned a couple of important lessons along the way.

Lessons Learned – Beef Chili by Jacques

When we first read Jacques’s recipe for Beef Chili with Navy Beans, we were caught off guard by what he did with the beans. Jacques uses dry navy beans, but he doesn’t say to soak them. – In our experience, we’ve always soaked the beans overnight.

Friends, this is where Jacques taught us two important lessons.

Lesson 1: Use Newer Beans

If you watch this video on Jacques’s Facebook page you will hear him say that the cooking time depends entirely on how old the beans are. If they are older, say 1 or 2 years, you will have to cook them longer. He uses newer beans and usually doesn’t soak them. – The beans from our pantry were fairly old. So, we had to add an extra hour of cooking time.

Lesson 2: Save Time – Soak the Beans

From our Test Kitchen perspective, we would definitely soak the beans overnight. We think this would reduce the cooking time.

How to Cook Beef Chili with Navy Beans – Jacques’s Way

beef stew with red wine

Now that we’ve learned some of Jacques’s techniques for making a healthier chili, here’s his recipe as adapted and tested by the SFH Test Kitchen.

The original recipe appears on page 207 of the cookbook Jacques Pépin’s Simple and Healthy Cooking.

Happy Cooking!!

beef stew with red wine
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Recipe to Warm the Heart & Soul

These January days are growing colder. It’s the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. And as Christmastide draws to a close, perhaps you’ve decided it’s time to move away from rich holiday foods. You probably want to get back to a healthier way of eating. Today, Chef Blondie will show you a recipe by Jacques Pépin that’s just what you need to get started. It’s both warming and healthy.

beef stew with red wine

Hello, my Friends! Chef Blondie here.

All of us at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen greatly enjoyed our Christmas and New Year’s feasts. But now it’s time to start eating healthy again. That’s why I’ve chosen a recipe from Jacques Pépin’s Simple and Healthy Cooking.

While this recipe isn’t all that simple, it certainly is healthy. And it sure is tasty. It’s more than worth the extra effort. As usual, Jacques not only gives us a great recipe. He also shows us ways to make it healthier. He does this by reducing the amount of fat and salt. And, at the same time, he compensates by increasing flavor and aroma. So, let’s gather our mise en place and see how he does it.

Ingredients for Beef Stew with Red Wine

beef stew with red wine

Jacques says that it’s best to use meat from the shoulder blade or shank. That’s because it’s moist even when most of the fat has been removed. – Remember, Jacques’s objective was to make this dish healthier. – We used stew meat from a well-trimmed chuck roast, cut into 1½” to 2″ cubes.

How do you make Beef Stew healthier?

I gave my Hubby a research assignment. I asked him to determine just exactly what did Jacques do to make his Beef with Red Wine recipe healthier than his well-known Beef Stew in Red Wine Sauce. After he muttered under his breath, scratched his balding head, and shrugged his shoulders a couple of times, my reluctant Hubby got to work. – Here’s what he found.

Jacques thoughtfully eliminated ingredients that were high in fat and carbohydrates. He reduced the quantity of other ingredients. For example, he cut extra virgin olive oil in half. The recipe only used 1.5 cups of wine, instead of a whole bottle. Wherever possible he reduced sodium levels. Then, to make up for the deletions, he added more aromatic herbs and vegetables.

beef with red wine

The result of his recipe modifications was a beef stew with spectacular flavor and aroma.

Bouquet Garni for Beef Stew with Red Wine

Jacques doesn’t say so directly, but he uses a simple technique to enhance the aroma and flavor of this beef stew. How does he do it? – The beef is stewed gently in chicken stock and red wine flavored with a bouquet garni. A bouquet garni (garnished bouquet) is a bundle of aromatic herbs that is used to add flavor to soups, stews, sauces, and other dishes.

beef stew with red wine

To make our bouquet garni, we followed Jacques instructions, using a string to tie together a bundle of herbs consisting of:

  • 4 or 5 sprigs fresh thyme
  • 3 bay leaves
  • a small bunch of fresh parsley
  • a half a stalk of celery
  • a few sprigs of rosemary and oregano.
beef stew with red wine

How to cook Beef Stew with Red Wine Jacques’s Way

beef stew with red wine

Now that we’ve learned some of Jacques’s techniques for healthier cooking, here is his recipe as adapted and tested by the SFH Test Kitchen.

The original recipe appears on page 201 of the cookbook Jacques Pépin’s Simple and Healthy Cooking. His introduction to the book says it all.

“… to all cooks Who believe, as i do, that good cooking and good health are inseparable …”

Happy Cooking!!

Any time is the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. While this recipe by Jacques Pépin isn’t all that simple, it definitely is healthy. And it sure is tasty. It’s more than worth the extra effort. Jacques shows us ways to make it healthier by reducing the amount of fat and salt. At the same time, he compensates by increasing flavor and aroma.
Jacques's mac and cheese
Jacques Pepin, Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Test Kitchen

Jacques’s Macaroni and Cheese – How to Cook with your Grandchildren

Jacques Pépin did this macaroni, spinach, and ham gratin recipe with his granddaughter Shorey. The cookbook A Grandfather’s Lessons – In the Kitchen with Shorey tells the beautiful story. In the book, we find that Jacques’s macaroni and cheese recipe is a dish with flavorful additions that would make any child happy.

So, if you have grandchildren, this is a great recipe to make with them. This SFH Test Kitchen post and the linked YouTube video will show you how to do it.

Jacques's mac and chees

Hello, my friends.

It’s important as grandparents to spend time with your grandchildren and teach them how to how to cook. You know, it’s just a wonderful sharing experience. Here’s just one memorable example from over 20 years ago.

My Junior Chef Masters Chocolate Chip Cookies

When my first grandson was two, he and I made cookies together. It was such a beautiful experience for both of us.

Here is my junior chef with a chocolate chip cookies recipe in hand. As you can see, he has already put on his apron and is ready to head to the kitchen. – He intends to master that recipe.

When cooking with your grandchildren, keep in mind that the world is a bigger place for them than it is for you. However, what they lack in size, they will make up for with enthusiasm. – Let them feel like the kitchen belongs to them.

Your grandchild will learn how to cook by watching you. They see how you read directions from the recipe. When you pick up a bag of chocolate chips, they will do the same. Sometimes they will even copy your facial expressions. – Judging from my grandson’s expression here, I must have really had some concerns about what to do with these chips.

When you’re cooking with your grandchildren, remember, the kitchen is not a classroom where you have to be. The kitchen is the heart of the home and a place where you want to be.

Preparing for the Great Event
Following Directions from Granny
Inspecting the Work
Just Had a Little Taste
Happy Time in the Kitchen

When all is said and done, the truly magic moment is when your grandchildren taste something they made with their own hands.

That is a moment that both of you will cherish and remember forever.

Jacques’s Macaroni and Cheese Test Results

Unfortunately, no grandchildren were available for this Test Kitchen adventure. That meant I had to work with my dear Hubby. Although he has some childlike characteristics, I wouldn’t say he’s a good substitute for any of my 13 beautiful grandchildren. Nevertheless, he did his best. – That might be because macaroni and cheese is one of his favorite dishes.

Here’s what the able staff of the soon-to-be-world-famous SFH Test Kitchen learned during this test.

1. Level of the Challenge

This is not a difficult recipe. It is well-suited to a youthful palate. A young person can easily grasp the approach Jacques and Shorey used with this dish.

2. Selection of Good-quality Ingredients

Most of the ingredients used are commonly found in the kitchen or easily attainable. The only exception in Jacques’s recipe was Spanish Paprika. In a case like this, you can provide your grandchild with a simple explanation about an unusual ingredient.

For example: Paprika is a spice made from dried and ground chiles. In Spain, the name for paprika is pimentón, which is Spanish for pepper. If you use Spanish paprika instead of regular paprika, it will add a smoky flavor to the dish.

3. Use of Cooking Techniques

For sure, this recipe employs several cooking techniques not used in a simple chocolate chip cookies recipe. You are the best judge of your grandchild’s abilities. You can decide if this recipe is too advanced or just right for your junior chef.

4. Development of Macaroni and Cheese Taste and Flavor

The introduction of spinach and ham bring a new dimension in flavor to the classic comfort food we call mac and cheese. Because the spinach is chopped and blended in with the other ingredients, children won’t really think of this as a vegetable dish.

How to Cook Macaroni and Cheese Jacques’s Way

Jacques's macaroni and chees

So, without further ado, here is Jacques’s recipe as adapted and tested by the SFH Test Kitchen.

The original recipe appears on page 114 of the cookbook A Grandfather’s Lessons – In the Kitchen with Shorey. The cookbook was written by Jacques Pépin in collaboration with his granddaughter, Shorey. It contains recipes that are simple, elegant, and fun to prepare.

Jacques Pépin did this recipe with his granddaughter. It's a mac and cheese dish with flavorful additions that would make any child happy.
Sperryville
Farmhouse Living, Main Dishes, Recipe

We Need Your Help

Dear Friends & Followers, we at Serendipity Farmhouse need your help.

Blondie, Mr. Monte, and I have been working hard to develop our blog SerendipityFarmhouse.com. Our goal is to provide folks like you with interesting and entertaining content. We focus on our simple, faith-centered, farmhouse life. The blog presents our take on cooking, gardening, RVing, and life with an overly intelligent, 24-pound Maine Coon Cat.

Your comments and suggestions to improve our format and content would be greatly appreciated.

We also need new subscribers. If you like our posts, share them with your friends.

Serendipity Farmhouse YouTube Channel

Recently, we started a Serendipity Farmhouse YouTube channel. We think the video format will add a useful dimension to the way we present the joys and foibles of farmhouse living. Learning videography techniques has been a challenge, but we’re getting better. Today, we’re premiering a video demonstrating Julia Child’s recipe The Way to Cook Chicken in White Wine.

Earlier this week, we posted the recipe on this blog here. Today, we published a video version for our YouTube audience.

Here’s the link to the video:

The Way to Cook Chicken in White Wine

way to cook chicken

Please check out the video and tell us what you think. Your input will help us work out the bugs and make our channel worth your while. If haven’t already done so, please subscribe to our channel.

By the way, we know we need to work on our audio recording technique. – Mr. Monte’s working on it now

Yes, we need your help. Your support means so much to us. Many thanks in advance and God bless! – Serendipity

way to cook chicken
Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Test Kitchen

The Way to Cook Chicken in White Wine

You probably know many ways to cook chicken, but do you know Julia Child’s way to cook chicken in white wine? In this post, the Serendipity Farmhouse Test Kitchen explores Julia’s master recipe Chicken Simmered in White Wine.

way to cook chicken

Hi! Now that Autumn has arrived, let’s see what Julia Child has to offer that suits the season.

For us at the SFH Test Kitchen, chicken immediately came to mind. When poached or simmered with vegetables, the aroma fills the kitchen with the promise of a warm meal. Better yet, when prepared in white wine or vermouth one can only feel a sense of Autumn cheer.

A grouping by techniques

My amazing kitchen staff and I are well versed in four primary cooking techniques. They are dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking.

Julia’s recipe is an excellent example of moist-heat cooking. That’s because, depending on which variation of her master recipe you use, you will be poaching or simmering.

way to cook chicken

Throughout her book The Way to Cook and DVD set, Julia emphasizes the logic of grouping items by cooking techniques or methods. In her words:

“The technique is what’s important here, and when you realize that a stew is a stew is a stew, and a roast is a roast whether it be beef, lamb, pork, or chicken, cooking begins to make sense.”

Combination of Techniques

way to cook chicken

Julia demonstrates how various techniques are combined within a recipe. She starts with a master or template recipe and then adds to it. In the case of chicken cooked in white wine, she adds aromatic vegetables. The vegetables are julienned. Item #115 in the Way to Cook DVD shows you how to do it.

Choice of White Wine

Although you can use almost any type of dry, white wine with this dish, you may want to take a tip from Julia. She recommends that you use a fine, dry French vermouth. This adds a noticeable accent to the overall flavor.

Vermouth is a fortified white wine. But don’t worry, the alcohol is cooked away during the 25 minutes when the chicken is simmering. – We found out years ago that Julia’s favorite vermouth was Noilly Prat. We always keep a bottle in reserve for Julia’s recipes.

So, let’s gather our mise en place and get to work. You can do it the way we do it, or you can try out any of the variations offered by Julia. Whichever you do, have fun and –

Bon appétit!

Did you like this post? If so and you want to see other Julia Child recipes tested by the SFH Test Kitchen, please subscribe to our website. Of course, your questions and comments are greatly appreciated.

Recipe Resources

If you would like to learn more about Julia’s way to cook chicken in wine, here are some resources that will help.

Chicken Poached in White Wine – In this video from “The French Chef” TV series, Julia demonstrates a technique for poaching chicken in white wine. This is a very basic version of the recipe. In the same video, Julia demonstrates how to modify the recipe for serving in a casserole.

In 1989, Knopf released the cookbook The Way to Cook. Internet Archive has posted the complete cookbook here. A version of the recipe we used, Chicken Simmered in White Wine, is on page 144.

In 2009, Knopf released The Way to Cook DVD. The accompanying booklet lists the recipe our Test Kitchen used in item#114. the booklet uses a slightly different name for the recipe – Chicken Poached in Wine with Aromatic Vegetables.

More resources are listed in the Wikipedia article – The Way to Cook.

You probably know many ways to cook chicken, but do you know Julia Child's way to cook chicken in white wine? In this post, the Serendipity Farmhouse Test Kitchen explores Julia's master recipe Chicken Simmered in White Wine.

See Chef Blondie’s video demonstrating this recipe: Here!