Thursday, September 15, 2011
Cinnamon-Crunch Chicken - French Fridays with Dorie
This is one of the most peculiar recipes I've ever looked at. At first I thought the cookies would be turned into crumbs to coat the chicken, which was weird enough. Then, when I figured out that cookie pieces and crumbs were mixed into creme fraiche to become a sauce, I was mystified. I had just read somewhere that all French cooking comes from Escoffier, but did Escoffier put packaged cookies in creme fraiche? I don't think so.
But I'd already passed on a few recipes because they sounded odd, so I figured it was time for me to woman up and crumble some cookies. Of course, I couldn't find either recommended brand, so I picked up a package of Jovial brand ginger spice cookies. (The cookies' ingredient list shows more cinnamon than sugar, but I added a little more cinnamon anyway).
Granted, these cookies look nothing like Speculoos, which I affectionately refer to as Speculum Cookies, and they're not a perfect taste match either, but they are spiced with cinnamon and ginger.
Once they're mooshed into the creme fraiche, who's to know the difference? But I'm going to keep an eye out for the correct cookies for the next time I make this.
Because despite my initial resistance, I am going to make this again. Jim, who was taking pictures while listening to me grumble about how this was going to be a lousy dinner, took a bite and said, "This is really good!" in utter surprise. I took a bite and said, "Hmm, it is, isn't it?" Maybe even Escoffier would have thought it was good.
I served it with couscous steamed with chicken broth, quickly sauteed summer squash with oregano, and a few fresh figs with strips of Manchego cheese. The whole meal took about 20 minutes to put together, was as easy as crunching cookies, and tasted delightful. It's hard to complain about that.
Posted by Marie at 7:18 PM