Weekend Chef – David Lebovitz, Chicken with Mustard

Paris KitchenSecond cookbook of this weekend was the one Ramona bought me for Christmas, David Lebovitz’s My Paris Kitchen. I like cookbooks for three reasons: The recipes, the photos and the writing. Lebovitz really comes through on the writing, although there are many Parisian recipes to try and lovely photos as well. Lebovitz tells great stories of his life in Paris, including a beautiful essay at the beginning of the book which is framed around his search for the perfect sink for his new kitchen. American by birth, and a professional cook and pastry chef, he’s been living in Paris since 2004.


Chicken simmering in the frypan.

Chicken simmering in the frypan.

Tonight I tackled the cover photo recipe, Chicken with mustard, page 169. It’s a fairly simple procedure, sautéing some diced bacon, onions, coating chicken legs and thighs in a mustard and paprika mix, getting them nice and browned, deglazing the pan with a glass of white wine and then putting the chicken back in and letting it simmer for 15 minutes or so.


Tonight's meal...

Tonight’s meal…

One slight quibble with the recipe. It tells you to stir in some more mustard and some creme fraiche, but it doesn’t tell you to remove the chicken first. Unless you do take the chicken out, it would be very difficult to get some action going on the stirring. That quibble aside, the chicken and its mustardy sauce, along with some blanched green beans and a bit of pasta tossed in butter with some chopped sage made for a great meal on a damp and dreary Sunday evening.




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