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

Roast chicken with creme fraiche and herbs recipe

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www.telegraph.co.uk

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.

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