Paula Wolfert France USA Show more Easy recipes Gluten-free recipes Paula Wolfert France USA

Roast chicken with creme fraiche and herbs recipe

Reading now: 170

It was the American food writer Paula Wolfert who alerted me to the tenderising qualities of crème fraîche. She uses it for guinea fowl in her book, ‘The Cooking of South-West France’.

This is rich but, because of the acidity in the cream, fresh at the same time. Plus it is a total doddle to make and looks great, too.

Vermouth is best for this, but if you don’t have it use dry white wine instead.Prep time: 20 minutes |Cooking time: 1 hour 30 minutesSixWe rely on advertising to help fund our.

The website is an aggregator of news from open sources. The source is indicated at the beginning and at the end of the announcement. You can send a complaint on the news if you find it unreliable.

Related News