Comments on: Chicken in Creamy Mushroom Sauce (Poulet à la Forestière)

By: Poulet à la Forestière - Grandads Cookbook

Poulet à la Forestière - Grandads Cookbook — Sat, 04 Nov 2023 17:48:11 +0000

[…] pardonyourfrench.com […]

By: Audrey

Audrey — Sun, 08 Oct 2023 16:29:44 +0000

In reply to Gayle Horowitz. Absolutely, Gayle! Always make a recipe to suit your tastes, is my motto! Dark meat tends to be more forgiving, but my suggestiong would be to cook the chicken breasts at the final step for 10min instead of 15 (just check for doneness)... Should be perfect!

By: Gayle Horowitz

Gayle Horowitz — Sun, 08 Oct 2023 16:23:29 +0000

I am not a fan of dark meat so could I substitute chicken breasts?

By: Audrey

Audrey — Tue, 06 Dec 2022 12:04:10 +0000

In reply to Anonymous. Wow, Andrea. Compliments to the chef! So glad you and your family enjoyed this recipe as much as I do. I hope they'll continue to enjoy them as you try more and more things. And of course, a happy holidays to you and yours as well!

By: Anonymous

Anonymous — Mon, 05 Dec 2022 23:09:42 +0000

I really enjoy trying your recipes. When I made this chicken forestiére , following your recipe precisely, this is what happened. My husband took a bite, closed his eyes and literally made a m,m,m,m sound of pleasure. My daughters had similar reactions of delight. They said it was the best chicken they ever ate, anywhere. I next made it for my uncle who said “oh my God” after one bite.
Thank you so much. I’m a huge fan! Hope your holidays ahead are joyous.
Kind regards,
Andrea Steele
NY, NY, USA

By: Audrey

Audrey — Wed, 02 Nov 2022 16:20:37 +0000

In reply to Docmike. Thanks again, Mike... You really have a way with words. I am so happy you're enjoying so many of the recipes and hope that will continue!

By: Docmike

Docmike — Wed, 02 Nov 2022 03:52:26 +0000

This recipe is fantastic! I’ve made several of the chicken dishes from Audrey’s site – fricasse, chasseur, Normandy,.. – (sorry about the spelling) and they are all show stoppers. The chicken à la Forestière was different in that it didn’t have something else to lean on – no brandy, fruit, or herb that sang out as the dish. One would think okay, so it will be good. But no! It’s so much more. It was SO basically satisfying. No flavor dominated but they all worked to create a truly wonderful dish. I – and my darling wife the gourmand – love the peaches, apples, herbs, etc., but she specifically told me this was a keeper. Thank you for this.

By: Audrey

Audrey — Sat, 24 Sep 2022 10:35:39 +0000

In reply to Robin.

Adding a little extra garlic (and onion) is never a bad thing if that’s what you enjoy!
Thank you so much for the comment, and you’re absolutely right… The aroma from this dish makes the entire home smell so comforting. A real favourite.

By: Robin

Robin — Sat, 24 Sep 2022 01:30:59 +0000

I’ve made this before and placed this excellent recipe over rice. Tonight I have fresh baby spinach from our local Farmer’s Market. As written, it’s perfect, but I may shake a wee bit of Granulated Garlic and Granulated Onion onto the chicken before I dust and it in flour and rest it. It’s a particular favorite in our home. I wish there was a way to capture and send the aromatic essences this offers up. Thank you! Wonderful discovery!

By: Audrey

Audrey — Fri, 19 Nov 2021 12:01:37 +0000

In reply to Courtney. Fantastic, thank you for your feedback Courtney!