Champigon Poulet au Vin Blanc<\/p>\n
From the Alsace you can count on good wines, and fine food. My favourite of the moment is an easy one-dish meal that offers a homey complexity of flavours. The following recipe will serve four, and is nice to have with with crusty French bread and a bottle of crisply chilled white wine. Just remember that with all things French, freshness is the key to success.<\/p>\n
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Ingredients:<\/p>\n
one whole chicken, cleaned and quartered<\/p>\n
two tablespoons butter<\/p>\n
two peeled, sliced onions<\/p>\n
one pound sliced fresh mushrooms<\/p>\n
two cloves crushed garlic<\/p>\n
seasonings – small amount of crushed thyme, a bay leaf, salt and pepper, one never knows exactly what goes into a boquet garni – it varies seasonally and to the taste of the chef – experiment!<\/p>\n
one-third bottle of a good French white wine, a Pinot Blanc or Reisling would go great with this dish<\/p>\n
two cups creme fraiche or sour cream<\/p>\n
Directions:<\/p>\n
In a large, deep heavy skillet that has a tight-fitting lid melt the butter and then brown the chicken on all sides at a high heat. Don’t burn it!!! Remove the pieces, set aside on a plate and lower the heat.<\/p>\n
To the pan add the onions, garlic, mushrooms, wine and seasonings. Stir it up well, layer the chicken pieces back on the top of it all, and cover.<\/p>\n
Cook for 35 – 45 minutes until chicken is very tender. Turn off heat when cooked, and pour sour cream over all of it, and serve.<\/p>\n
Don’t forget that fresh French bread! The wine will wash it down quite well, and a small garden salad would make this simple meal quite satisfying…<\/p>\n
Recipe by Martin Trip, Editor of the Hip Guides.<\/p>\n","protected":false},"excerpt":{"rendered":"
Champigon Poulet au Vin Blanc From the Alsace you can count on good wines, and fine food. My favourite of the moment is an easy one-dish meal that offers a homey complexity of flavours. The following recipe will serve four, … Continue reading