Comments on: Poulet Mistral Le Preiuré (Mistral’s Chicken with Garlic)

By: reg

reg — Sun, 08 Nov 2009 02:20:11 +0000

You don’t have to peel the garlic! I’ve made this many times from the old Food Lover’s Guide to France by Patrica Wells and that recipe does not require peeling.

By: Matt

Matt — Thu, 22 May 2008 19:14:32 +0000

charlotte, that’s an amusing story. The only differences from the recipe from Bistro and mine are that I use vermouth instead of wine (come to think of it, I may actually have used wine this last time as I had just opened a bottle but I generally replace white wine with vermouth as vermouth doesn’t oxidize like wine) and added a butter enrichment to the sauce at the end (I like the additional flavor and texture from butter enrichment).

By: charlotte

charlotte — Thu, 22 May 2008 18:09:25 +0000

As I was reading your note, I thought “I wonder if this will compare with the terrific recipe I’ve used over many years now from Patricia Wells’ Bistro book. And lo and behold, that’s your reference point. And it is a terrific one, happy to be adapted a bit.

By: Shari

Shari — Tue, 20 May 2008 13:11:09 +0000

Peeling the garlic does sound tedious, but I'm glad it was worth it. I'll have to give this a go. Shari@Whisk: a food blog

By: Matt

Matt — Mon, 19 May 2008 21:40:09 +0000

It really isn’t too bad to peel that many cloves of garlic. It just takes a little time. Luckily, the rest of the recipe is pretty easy so it makes up for the garlic peeling.

By: Kevin

Kevin — Mon, 19 May 2008 21:16:06 +0000

This chicken sounds pretty tasty. I imagine that it would be a bit of work to peel 40 cloves of garlic!