The Alice Network
“What did it matter if something scared you, when it simply had to be done?”
Synopsis: The Alice Network is told from the perspective of two main characters, Charlie and Eve and spans two different time periods between WW1 and WW2. We follow Charlie as she tries to find her missing cousin when she solicits the help of an ex spy, Eve. Part Suspense, part historical fiction.
Corey’s Review: Historian fiction set in WW2 is one of my favorite genres to read so I had high expectations for this book. Overall, it was just OK. If I was recommending a book that is set during this time period, this would not be my first choice. Charlie’s character was difficult for me to connect to and I didn’t love her story-line. However, Eve’s story-line was very entertaining and I was always disappointing when her chapters ended. It is hard for me to rate this because I don’t think it deserves 4 stars, but better than 3. Too bad we don’t give half star ratings. Rating: 3/5
Nicholette’s Review: Lately we seem to be on a roll with books about WW2 or the French Resistance…. I enjoyed this because I do love strong female characters, and Eve the WW1 spy fit the bill there. Like a lot of historical fiction novels, this uses the dual narrator approach and it works pretty well here. Eve’s story of espionage in France during World War I is engrossing, and while you get hints where it’s going, you’re not sure how you’re getting there, so it definitely kept my interest. I found Charlie’s story less believable, so didn’t buy into it as much. I would consider this something like a beach read, interesting, a little fluffy, perfectly nice but not a top read. Rating: 3/5
Menu: We knew we had to do a classic French dish to pair with this book and we settled for non other than Coq-Au-Vin. A true classic. For inspiration we channeled our inner Ina Garten and whipped up this delicious one pan chicken dish. Rating 5/5
Ingredients:
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Method:
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
