Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.
This dish is the equivalent of a big cashmere blanket wrapped around your shoulders.
It’s warm, comforting, and makes you feel well taken care of.
And of course, it’s by Jacques Pepin.
“Poulet A La Creme” is from his newest cookbook, “Jacques Pepin Heart & Soul In the Kitchen” (Houghton Mifflin Harcourt).
It’s also his last cookbook — well, at least the last one associated with his own television cooking show. That’s because his current KQED series of the same name is the last one he will film. He’ll turn 80 in December, and after 14 series, 24 cookbooks, and 32 years on television, he’s finally taking a break.
A dish perfect for the home-cook from Chef Matthew Accarrino of SPQR restaurant.
Let me just say that one taste of this dish made me feel like I was sitting down to a repast at a charming country inn in the north-west of France.
OK, not that I’ve actually had the pleasure of visiting Brittany.
But it is known for its apples and its Calvados, a spectacular apple brandy.
So, you have to hand it to a dish that can transport you like that.
Leave it to Chef Matthew Accarrino to do so, too. If you’ve ever eaten at SPQR in San Francisco, you know he has a deft hand for creating lusty flavors in rustic-chic dishes.
Of course, most of us don’t have the patience or inclination to make a lot of chef dishes. That’s why we go out to restaurants instead, right?
But “Braised Chicken with Apples and Calvados” is one of those straight-forward, one-pot dishes that anyone can do.