Bennett Sisters French Cookbook Preview

I have a simple new year’s resolution for 2018: blog more!

So in that vein I have resolved to post recipes from the Bennett Sisters mysteries. Some are only mentioned in passing, something Merle or her friends make in France, a dish eaten at a restaurant, or a classic recipe from the region. Most will be French recipes; many will be tested by me or my friends– but not all! Use your own judgment. Myself, I rarely follow a recipe to the letter. Because I live 40 miles from the nearest grocery I make do with what’s in the freezer or the pantry sometimes. I have tried to be true to the spirit of French country cooking though, and hope you will share some of your favorite recipes with me.

Tonight, New Year’s Eve, I am not quite ready to start my resolution. Instead of using a Bennett Sisters-inspired recipe, I am making a dish from the movie, The Hundred-Foot Journey, the delightful Helen Mirren film about a classic restauranteur in France. During the promotions for the movie, Cost Plus World Market paired up with them, offering this recipe using some ingredients from the retailer.

In my own variation I will be using Edmond Fallot Dijon mustard, leaving out tomatoes, and using prosecco vinegar and Sauvignon Blanc wine. Enjoy, and happy new year! Bonne année!

Chicken Roulade Provençale with Mustard Bearnaise

INGREDIENTS

1/4 cup Maille Dijon Whole-Grain Mustard (or other French mustard)
1/4 cup Louis Jadot Macon Chardonnay (or other buttery white Chardonnay)
1/4 cup white wine vinegar (or champagne vinegar)
3 egg yolks
1 stick butter, melted
Salt and freshly ground black pepper
2 Chicken breasts
2 tbsp of Maille Dijon Mustard (or other French mustard)
3 tbsp Herbs de Provence
8 slices of Un Mondo Herbes de Provence Salami
2 slices of Provolone cheese, halved
2 tbsps Cornichons, thinly sliced
2 tbsp French blend olives, sliced
1/4 cup Cherry tomatoes, halved

METHOD

Preheat oven to 425 degrees F. Line a baking sheet with foil.

To make béarnaise sauce:
In a small saucepan over medium-high heat, bring Maille Dijon Mustard, the Chardonnay, and the white wine vinegar to a simmer. Continue to simmer until liquid is reduced by half. Remove from heat and set aside to cool. In a blender, blend the egg yolks and béarnaise sauce together. With the blender running, slowly add the melted butter until emulsified. Season with salt and pepper and keep sauce warm until ready to use.

Butterfly and flatten each chicken breast to 1/4-inch thickness. On each piece of chicken, spread 1 tbsp of Mustard and half the Herbs de Provence. Top with 4 slices of Un Mondo Herbes de Provence Salami, 1 slice of provolone cheese, and half of the sliced cornichons, olives, and cherry tomatoes.

Tightly roll chicken and secure in 3 places with string or toothpicks. Place on lined baking sheet and bake until chicken is tender, about 25 minutes.

Here is Chef Ryan Scott demonstrating this recipe, with some of his own variations.

UPDATE: January 1. This is a tasty dish! However, I wish I had made it the way the chef in the video did, browning the chicken in a pan then baking for just 10 minutes. When you bake it for 25 minutes or so, all the cheese melts out, along with the spicy mustard inside. I used prosciutto instead of salami; that and pickles and olives are what’s left inside. Still delicious but not exactly what I had in mind so will try it again, using Ryan’s method. Another pro tip: flatten out the breast thoroughly. It makes it much easier to roll.