I'm not a huge fan of mustard-based sauces, but even I like Dorie's
Chicken Breast Diable, from
Around My French Table. The dish conjures no thoughts of hellfire and heat, so I think the title is a tad melodramatic. I mean, it's mustard. Mustard, diluted by heavy cream and wine. I feel a little bad for the French if, as Dorie says, mustard is the spiciest thing in their pantry. Then I remember their cheeses and chocolates and wines and buttery, delicious sauces, and I stop feeling sorry for them. They don't need my sympathy. They're doing just fine.
This recipe is easy, quick, and made from common pantry ingredients. Winner!
See those beans at the top of my plate? They're my new favorite things in the world: fava. Who knew? I thought fava was the same as lima beans, but they're not. My landlord's uncle keeps leaving me bags of pods outside my door. I do a dance of joy every time.
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| Aren't they pretty? The pods are velvet-fuzzy on the inside. |
I am officially addicted to Marcella Hazan's "a la Romana" preparation of them from
Essentials of Classic Italian Cooking. Onions, oil, pancetta, pepper. Done. If you find yourself in possession of fava, try Hazan's recipe. It's incredible. I'm going to have to buy myself 400 bags of dried beans before I move back to the states, because I can never be without them again. I haven't come across them before. Maybe I just wasn't looking.
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So glad this mustardy dish didn't turn you off! We enjoyed it immensely, too! And I'll keep my eyes peeled for fresh fava beans this summer...your recipe sounds marvelous.
ReplyDeleteFava beans, huh? Fresh must be outstanding, and they are supposed to be so healthy. I wonder if I can grow them in Texas..... Your plate looks yummy! Who knew mustard, cream and white wine could be so good?
ReplyDeleteOoh, I LOVE fava beans. How lucky that you are getting them from your neighbor. My favorite preparation is sauteed with a bit of feta cheese and fresh marjoram. No idea why the flavors meld so well, but they do. I may have even posted the recipe at one point. Now you have me dreaming of spring because fava beans aren't available here yet.
ReplyDeleteGlad you enjoyed the chicken and your beans look delicious. I love Hazan.
ReplyDeleteEnjoyed your post. And I find myself adding spice and and herbs to almost every French dish we make...a little too plain for us. After all, we are bombarded by hot and spicy Mexican foods almost daily here in AZ. I've decided that Dorie's recipe are a good place to being, but then creativity finishes them to be better.
ReplyDeleteI agree this was delicious though not devilishly hot. Jealousy came over me when you mentioned your steady stream of fresh fava beans. I adore them, but always have a hard time finding them, even in summer. I have a favorite fava bean salad recipe that I make with them. Let me know if you're interested and I can email to you.
ReplyDeleteThis was a delicious dish. Your dish looks yummy. Great job.
ReplyDeleteI'm not a mustard fan either, but this won me over a bit! Such an easy preparation, and so nice to be able to pull everything from the pantry. I've seen fava beans in the local grocery store (once, alas), but I couldn't get my husband to agree to try them. His mother fed him too many cans of slimy beans, I guess. But now, maybe next time I see them, I'll grab them up anyway. They do look very pretty!
ReplyDeleteI think the French are doing just fine, too. I've never been a mustard fan, but I think that's because we use it so differently than the French do. All of Dorie's mustardy recipes have been winners for us.
ReplyDeleteThis was hilarious- esp the part where you forgot to feel sorry after remembering the other items in the French pantry :) I actually wondered how mustard could be considered spicy until we opened that Trader Joe's version. Evidently hell hath no fury like TJ's mustard. My sinuses still hurt. But I adored the recipe and WILL repeat with Maille next time. Now I want some fava beans.......
ReplyDeleteI loved this dish, yours looks beautiful! I am going to be on the looks out for the fava beans..sounds delicious!
ReplyDeleteI have that same Marcella Hazan book and it is SO good! I envy you your fresh favas. I've never had them fresh. This chicken was easy and delicious wasn't it!
ReplyDeleteYour chicken looks delish! Fava beans, huh? That recipe sounds good, I will have to give it a try.
ReplyDeleteTreasure your fresh fava beans. (And, I think you are doing that.) I have enjoyed "fresh" once in my Life that I know of, and I fell in love with them also. I've tried to make them many times, using dried, but it's not the same. On the other hand, I may have seen them at a Farmer's Market or two in France and did not purchase them because they are labor-intensive. But, so worth the time and trouble. Right? For the first time ever, I think we all enjoyed this dish. As for feeling sorry for the French.......forgettaboutit. Whatever you are doing kindly for your neighbor, keep up the good work and keep enjoying those favas for all of us.
ReplyDeleteOoh! I want to try those fava beans. I was just reading a discussion about peeling or not peeling them. (http://www.aglaiakremezi.com/articles/general/fava-ancient-mediterranean-bean.html) Must be a sign! Your dish looks really great.
ReplyDeleteEileen, if you have a good supply of fava beans also consider using them in mid-eastern recipes, esp. egyptian and moroccan... here is one:
ReplyDeletehttp://moroccanfood.about.com/od/saladsandsidedishes/r/Bessara_Recipe.htm
and if you can find a recipe for a fava dip with pulverized almonds and spanish style smoked paprika ,it is just unbelievably great- there is a spanish restaurant in DC where we get that.... LOVE fava beans in all forms!
another one, for a low fat high protein soup:
Deletehttp://www.food.com/recipe/egyptian-bean-soup-ful-nabed-100854
That dip sounds great!
DeleteAgree fava beans are awesome. I think they're easy to grow. Dried are not as good.
ReplyDelete