BON APPETIT WITH GABRIEL GATE… CHICKEN WITH CHAMPAGNE AND MUSHROOM SAUCE

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    BON APPETIT WITH GABRIEL GATE

    Idea recipe coming from the Champagne-Ardennes Region. For all the lovers of French food and gastronomy, this dish is a recipe of love, for your family (Mother’s Day is coming), for your friends and to impress the love of your life, very easy to make for a special occasion.

    The extraordinary sparkling wines of the Champagne region are famous and loved the world over, and in cooking the wines impart delicate flavour. 

    CHICKEN WITH CHAMPAGNE & MUSHROOM SAUCE

    Poulet au Champagne et champignons

    2 tablespoos olive oil

    8 pieces of chicken, on the bone

    2 French shallots, finely chopped

    1 tablespoon cognac

    salt

    freshly ground black pepper

    1/2 bottle Champagne or sparkling white wine 

    600 g (1 lb 5 oz) mixed mushrooms

    125 ml (4 fl oz 1/2 cup) cream

    3 tablespoons finely snipped chives

    1é asparagus spears, sliced and steamed

    Serves 4

    Heat 1 tablespoon of olive oil in a heavy-based saucepan and cook the chicken pieces for a few minutes on a medium heat, turning, until browned all over. Stir in the shallots and cook for about 5 minutes.

    Add the cognac and stir well. Season with salt and pepper, then add the Champagne. Bring to a simmer, cover with foil and a lid and simmer for 20 minutes.

    Heat th remaining olive oil in a large frying pan on a high heat and cook the mushrooms for 3-4 minutes or until softened and golden.

    Transfer the chicken pieces with the mushrooms to a bowl and cover to keep warm.

    Bring the cooking juices to the boil and cook for 10-15 minutes or until reduced to about 125 ml (4 fl oz 1/2 cup). Add the cream and simmer for 2-3 minutes or until slightly thickened.

    Return the chicken pieces and mushrooms to the sauce and heat for 5 minutes until warmed through.

    Spoon the mushrooms onto four plates and top each with two pieces of chicken. Spoon the sauce over the chicken and sprinkle with chives.

    It’s lovely with steamed asparagus.

    Voilà, bon appétit. We look forward to reading your comments about this dish.

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    Source: “Délicieux – The recipes of France ” by Gabriel Gaté – Hardie Grant Books

    To buy the book: Click here

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