Suzanne’s recipe 31 2014: Poulet braisé au vin blanc de Bourgogne

In my garden, right now, there are lots of ripe, bright yellow, lemons hanging off my solitary lemon tree. This has tempted me to make recipes which include their delicious flavour. I have recently brought in a Burgundian Chardonnay “La Vignée” from Bouchard Pere et Fils. The wine has been matured in the cellars of the Bastions of the ancient Chateau de Beaune for over 7 months, 20% in barrels and 80% in vats therefore it is lightly wooded and silky with a lovely fruitiness. I have combined these 2 ingredients to make a delicate flavoured and quite delicious chicken dish. It is ideal if you are looking for a simple to prepare dish that can simmer on the hob while you manage a million other tasks. You can add some baby potatoes to the chicken if you need a more substantial meal or you can just serve it with a light side-salad, dressed with olive oil and fresh lemon juice.

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Ingredients for 4 guests:

  • 8 cut pieces of chicken
  • 25 g butter
  • 3 tablespoons cooking oil
  • 1 tablespoon flour
  • ¼ teaspoon Herbes de Provence
  • 1 fresh lemon
  • 130 ml Chardonnay
  • +/- 16 Baby potatoes or a fresh green salad (optional)
  • Salt and Pepper

I recommend pairing this dish with a  “La Vignée” Chardonnay 2012 from Bourgogne by Bouchard Pere et Fils 2012 available at the French Market shop.

Bouchard Pere et ils Bourgogne Chardonnay Bottle.

Directions:

  1. Melt the butter and oil in a heavy based saucepan or wok.
  2. Add the pieces of chicken and turn them until golden brown on both sides.
  3. Sprinkle with the flour and stir in with a wooden spoon until flour has disappeared.
  4. Add the Herbes de Provence and stir in.
  5. Warm the wine slightly (in a microwave) and add to the chicken, stir in well making sure there are no lumps of flour.
  6. Add salt and pepper to taste.
  7. Cover with a lid and simmer gently for 45 minutes, stirring from time to time.
  8. If you are going to add baby potaoes, cook these in boiling water for about 15 minutes until soft when pierced with a knife.
  9. Slice in wide chunks with their skins on and add to the chicken about 5 minutes before the end of the cooking.
  10. Grate the lemon rind finely and stir into the chicken just before serving.
  11. Slice a few thin slices of lemon for decoration on top of the chicken when serving.

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You can serve this accompanied by a side dish of green salad dressed with 3 tablespoons olive oil mixed with 1 tablespoon fresh lemon juice.

French Market Recipe 31 – Poulet braise au vin blanc de Bourgogne Click on link for a pdf copy of the recipe

Bon Appétit!

2 Responses to Suzanne’s recipe 31 2014: Poulet braisé au vin blanc de Bourgogne

  • Hi Suzie,

    Congratulations on your wonderful shop being open for a year. Well done on persevering and working so hard. It has paid off, as you really have a fabulous little business going. Long may it last.
    Everything is so professional. Your recipes look beautiful, the food as well as the presentation.
    AUGURI e COMPLIMENTI as they say in Italian !

    kindest regards,
    Renata.

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