Poulet Farnese

I have, for sure, slowed down on eating/cooking/preparing the 1000 Foods to Eat Before you Die. I have, it is very true, focused on eating as much cheese/chocolate and drinking as much wine as possible. Covid has not been anyone’s friend. I did break down and make a really easy dish called Poulet Farnese. According to Mimi’s book, this was made by a famous chef in Provence at an Inn that was frequented by painters such as Renoir. It is a simple roasted chicken with cognac and roasted hazelnut sauce. I couldn’t really commit to making it with two full chickens so made the dish for lunch with Ivan using Cornish game hens. The result? The roasted hazelnuts are really rich in flavor and along with the strong use of bay leaves, garlic and butter, create a very pleasing sauce to spoon over the chicken. This one is a keeper. Thanks, Mimi, for being with us in the time of the Covid.