Chicken Grand-mere Francine
Cookbook
Page 52
Cuisine: French
Course: Soups and Stews
Photo by southerncooker
Photos (1)
southerncooker
Reviews
1 reviews,
average rating 5.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
While I did have to make a few subs when making this one it was delicious. I couldn't find celery roots so I used celery. I thought I had fresh thyme but didn't so used dried. I used purple onions for the shallots and just plain white onions instead of cipollini. The roasted garlic was wonderful on some slices of French baguette, just as the author suggested, and of course even better soaked in the broth.