French styled chicken casserole
I have been lucky enough to visit various regions of France. Each visit, it is imperative to visit the local market and view the amazing fresh produce - there are varieties of tomatoes and peaches I had never seen before, the sweetest strawberries, an abundance of vanilla pods, fresh white asparagus and cheeses made locally from sheep, cow and goats milk. A veritable foodie heaven.
Obviously supermarkets exist, but the weekly fresh market is the best way to see what is local and what is in season. It's also a great place to watch the shoppers - see what they are flocking to, which bunch of tarragon they buy and which they reject, what combination of vegetables they choose. My french is definitely not good enough to understand all of the banter between shopper and farmer, but you certainly get the drift of what is being discussed around the food and its quality.
This dish is typical of those seen on the "Plat du jour" chalk-boards - simple quality ingredients with flavours that are classic combinations and simply work together well.
To see how to make this wonderful meal, click on the YouTube link below the recipe.
Serves 2
Ingredients:
• 2 chicken Marylands jointed
• 200 g button mushrooms quartered
• 100 g speck or bacon sliced
• 10 g butter
• 1 tbl olive oil
• 100 ml Chardonnay
• 1 brown onion sliced
• 1 bay leaf
• 2 sprigs rosemary
• 2 tbl vegetable oil
• 2 medium potatoes cubed
Heat oil and butter in a heavy based casserole dish and brown the chicken pieces.
Season with salt and pepper. Add the onion, speck, rosemary, bay leaf and gently cook for 2-3 minutes.
Add the wine and bring to the boil. Stir in the mushrooms. Cover with foil and a lid and cook over a low heat for 30 minutes.
Meanwhile, heat the vegetable oil in a heavy frypan and cook the potato cubes for about 15 minutes until almost cooked.
Transfer the potatoes to the chicken dish and stir gently. Cook for a further 5 minutes.
Serve with a crisp salad or some steamed green beans and a glass of Chardonnay.
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