My Herbes de Provence Experience: Part 1

There have been too many occasions lately when I have asked, "What is the delicious ingredient in this dish that gives it that certain je ne sais quoi?" And more often than not, the answer is the delicate blend of herbs called, "Herbes de Provence." An easy to assemble, varying by opinion and personal preference, blend of basil, thyme or savory (or both, if you like), fennel and lavender. But I took the easy way out, I bought a pre-made blend of "Herbes de Provence" at my local grocery store. It wasn't cheap, but less expensive than if I had bought each of these ingredients separately.

Now, what to do with this blend of delicious herbs? I scoured the Internet for recipes and found that you can use this blend in practically any dish. Potatoes are a great canvas for Herbes de Provence, as are chicken and lamb. But as a diligent Vintage Foodie, I turned to the cookbook that has become my cooking bible of sorts, Mastering the Art of French Cooking, by Julia Child.

I haven't always been a fan of Julia, not for any reason other than I thought her recipes would be too daunting, full of ingredients I couldn't find, or, if I could find them, I wouldn't be able to afford them. No, I've always been more of your typical working woman cook - quick, inexpensive meals with big flavor. That's all I needed. Well, I couldn't have been more wrong on all accounts about Mrs. Child. Cooking alongside Julia Child in my kitchen showed me what it is like to create something in the kitchen...I mean really create something.

From the first recipe I attempted from her book, Supremes de Volaille aux Champignons, I found satisfaction in: the little bit of extra thought that went into preparing the ingredients, tasting as I went, serving and dining. Now don't get me wrong, I still enjoy a quick meal, but when you want to experience a new ingredient to its fullest potential, the place to turn isn't the Internet, with its celebrity chefs and their overstated, and sometimes, understated creations. No, it's best to turn to the vintage, Master Chef herself, Julia Child.

So, on this week's menu I'm going to attempt my version of Mrs. Child's, Poulet Saute aux Herbes de Provence, which calls for 2.5 - 3 pounds of cut-up frying chicken. In this case, I only have boneless skinless chicken breasts on hand, so they will be my substitute, otherwise, I'll stay true to the recipe and report back later this week. In the meantime, if you'd like to experience Julia Child's, Poulet Saute aux Herbes de Provence yourself, you can find the recipe on page 257 of Mastering the Art of French Cooking, or you can click here.