#chevril

Ugh, Toreth.

Fan cast for Chevril: Rickey Jarvais

Husband texted me, suggesting this casting: "He's annoying and intolerant, kind of scruffy. It's perfect."

For the Love of Chevril

I just had to pick up the package of chevril when I saw it in the produce aisle.  It’s one of those less-likely-to-be-found herbs that I’ve always wanted to try, and now I have!

Chevril, a.k.a. French Parsley, looks like a delicate fern and is equally lacey in the flavor department.  Earthy with a hint of black licorice, chevril is better when fresh, as the dried version is lost on the palate.  After my purchase, I did a little research (yes, that does seem backwards). Nonetheless, I found that adding this subtle aromatic at the end of the dish also helps to preserve and highlight its taste contribution.

That being said, I chopped the whole bunch (leaves), inhaled deeply and set it aside for our home-cooked anniversary dinner: Bricked Chicken, on a bed of Roasted Brussels Sprouts and Fennel, with Chevril Sauce.

Here's how that came together:

Heat oven to 400°. Slice Brussels sprouts and fennel (or run through the slicer attachment on food processor).  Toss with 1-2 Tbls olive oil, salt, pepper, and a dash of herbs de Provence if you have it. Roast on silicon pad or parchment-covered baking sheet for 20-30 minutes.

Starting with organic chicken, rinsed and dried, seasoned lightly with salt and pepper.  Heat iron skillet & press on stove, med-high heat.  Place chicken thighs skin side down, cover with press (or another heavy skillet) and cook until brown and crispy, about 10 minutes.  Turn chicken over, replace press/skillet and cook another 5-10 minutes (larger thighs may take longer).

Melt 4 Tbls organic butter in small skillet.  Add 1 minced shallot and sauté for a couple of minutes, until tender.  Add a half cup of dry white wine and simmer a few more minutes, allowing alcohol to evaporate and sauce to reduce. Add chopped chevril to combine, season with salt and pepper.

Plate the sprouts, topped with chicken and spooned over sauce.  Voila!