Comments on: julia’s chicken provençale

By: Mari

Mari — Wed, 12 Nov 2008 14:24:03 +0000

I have to live with a fussy eater, lord help me. Granted, living with me has vastly broadened his culinary horizons, but the list is still quite long and includes everything in the genus Brassica.

By: michelle @ TNS

michelle @ TNS — Wed, 12 Nov 2008 03:35:02 +0000

it’s been a while since i graduated from law school – 4 whole years – but i’m fairly certain that i recall that in the correct circumstances, you ca, in fact, sue a chicken.

if i didn’t hate olives i would love this. but i do, so there’s that.

By: jim voorhies

jim voorhies — Tue, 11 Nov 2008 18:27:00 +0000

That looks fabulous.

By: joycooks

joycooks — Tue, 11 Nov 2008 18:00:31 +0000

hey Claudia, haven’t been here in a while… been too busy! but this chicken looks like a winner and I will have to remember it. I wonder what kind of chickn you bought? they have a really good organic one I buy at the turnip truck. You gotta love Julia.

By: naomi

naomi — Tue, 11 Nov 2008 14:00:12 +0000

Why green olives and not black? Tres strange no?

Nice to see you straying into familiar territory for me, ie: how to feed the family without using, grains, pulses, beans, uncultured dairy, yeast, sugar, potatoes, parnips and foods containing a high level of salicylate…

Luckily we can eat all kinds of critters, although I am still skirting past the tripe at the butchers, after first glancing over my shoulder to check Hugh Fearnley Wittingstall (a local) isn’t watching.

I find meat balls are the meanest, especially fresh corriander ones – I have some bowling pin shaped blisters as proof.

x x x

By: democommie

democommie — Tue, 11 Nov 2008 13:39:17 +0000

zenchef:

Wait, you mean you get to come here for free?

By: zenchef

zenchef — Tue, 11 Nov 2008 04:58:55 +0000

I turned my kitchen into a dictatorship long ago: no special request! (muargharghargh *evil laughter)

Oh well, i’m only dreaming. I wish everyone would eat everything! Nice chicken there, Claudia. You should be a Chef and get paid for this!

By: Sara

Sara — Tue, 11 Nov 2008 01:54:50 +0000

This looks really delicious, your picture is great.

By: democommie

democommie — Mon, 10 Nov 2008 23:50:11 +0000

Claudia:

Now that the election is over I am going to start putting up recipes and poems (some of which will be excrutiatingly normal) over at my place. My style of cooking is something like, “Things you can make pretty fast, from critters that weren’t fast enough!”

By: phillygirl64

phillygirl64 — Mon, 10 Nov 2008 20:39:59 +0000

I have my own restrictions, but I got to the end of the list and wanted to add “no effin’ way!”

By: Michelle

Michelle — Mon, 10 Nov 2008 17:18:56 +0000

I say, if it’s free food, the cook is boss.
Did u use a Julia accent while cutting the bird? I can’t resist.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Mon, 10 Nov 2008 16:44:05 +0000

I hear you on the dietary restrictions. I’ve had to work around a few at large dinner parties too and then of course you have the fact that Sir Pickypants and I often have such opposite food preferences. I once had to do a dinner party where I was dealing with a pescatarian and someone who was severely lactose intolerant!

Even with the olives (I said I was picky) this looks like a really tasty crowd pleaser.

By: giz

giz — Mon, 10 Nov 2008 05:06:07 +0000

Most people couldn’t possibly accomodate all the dietary restrictions. You deserve a pat on the back. I know how stressful it is – everyone tells me I’m a pain – plenty of restrictions.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 10 Nov 2008 04:58:10 +0000

Looks like you did okay given the restrictions. This looks delicious! I have a guest coming over for Thanksgiving that’s not able to eat glutten, so I’m reworking a few things on the menu.

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Sun, 09 Nov 2008 20:09:56 +0000

I think I’m leaning more towards Kristie’s suggestion.

By: canarygirl

canarygirl — Sun, 09 Nov 2008 08:17:25 +0000

Well sheeeeeeit that is one long list of nos! Great save! And damn those vicious chickens!

By: Melissa

Melissa — Sun, 09 Nov 2008 00:19:23 +0000

I think I may have to buy a Julia Child book. I mean, why wouldn’t I?? Didn’t think about it before.

I would so make this chicken… though thankfully not because I am presented with all those restrictions. Wow.

By: Judy

Judy — Sat, 08 Nov 2008 21:57:55 +0000

Wow, that’s a lot of restrictions!!! We generally have vegetarian or not. Much easier! The chicken dish looks so incredible!

By: We Are Never Full

We Are Never Full — Sat, 08 Nov 2008 17:03:45 +0000

tripe… people just have to give it a try. it is SO good. and not that adventurous if you don’t know what it is. this dish is perfect for a group of friends. looks like you seared it perfectly (whihc you often do well). and you totally are not being ‘ordinary’!!!

By: noble pig

noble pig — Sat, 08 Nov 2008 16:42:06 +0000

Hey you need a new group of friends…kidding…really kidding. But seriously I have no diet restricyions so you could cook me whatever!

This was a great way to satisfy all those needs! You should have your own cookbook, or be like an Iron Chef or something.

By: Donald

Donald — Sat, 08 Nov 2008 14:13:11 +0000

That sounds like a great chicken dish – not ordinary at all.

With all those restrictions that was more like a test than a dinner party – wow.

By: Jack

Jack — Sat, 08 Nov 2008 13:15:37 +0000

The chicken looks lovely. I�m sure your guests left nourished both in body and spirit. Tripe really doesn�t sound so bad until you realize what it is. The word itself sounds like it would have been better used in naming a bird or a dessert like snipe or trifle which are both quite delicious. Haggis�. now that is a dish appropriately named!

By: Heather

Heather — Sat, 08 Nov 2008 06:25:05 +0000

Tripe is crunchy.

One of my best friends can’t eat poultry or his throat swells up. He’s Filipino, too! So I cook fish and pork for him mostly. But sometimes I forget and there’ll be a little stock or something. It IS stressful!

By: gan

gan — Sat, 08 Nov 2008 04:05:42 +0000

isn’t acid + cast iron a big no-no?

By: Maffy

Maffy — Fri, 07 Nov 2008 23:50:39 +0000

We have friends who are allergic to garlic and onions. The last time we made dinner for them, we did a braised veal with porcini and rosemary. The original recipe called for 8 cloves of garlic, but the dish was flavorful enough to eliminate the garlic and still come out great. Waiting for an excuse to do that again with the full flavor sensation, though…