Helstroff , FRANCE

On our travels,  we stopped at  farming village Helstroff in France.  In the evening we went to next town, Boulay and  had a lovely evening meal  with champagne pate for starters and Cabernet  Sauvignon chicken dish which was  exquisite. Here is the recipe to  share with you all...

CABERNET SAUVIGNON CHICKEN

INGREDIENTS

• 8 pieces of chicken thighs
• 2 tbsp olive oil
• 1 tbsp plain flour
• 1 litre of Cabernet Sauvignon or any dry wine
• 2 medium carrots, diced
• 15 baby onions, skin peeled, left whole
• Salt and ground black pepper
• fresh parsley, chopped

1 ) First bring wine to boil to remove the alcohol until it is reduced by a third. Set aside to cool. Prepare all the vegetables and leave the onions whole. Wash the chicken pieces, cut out the skin and excess fat. Mix the vegetables with chicken  in a bowl and pour the wine over the mixture. Cover and leave to marinade in the fridge overnight.

2 ) Next day pour the chicken and veg mixture in a colander to drain at least 45 minutes. Reserve the liquid.

In the mean time dry roast the flour in a non stick pan, on the stove until it is golden colour. Set aside.

3 ) Fry the chicken pieces in olive oil on a high heat, turning each side for 5-7 minutes. Add the vegetables and cook for further 5 minutes. Add the flour then whisk the wine little at a time to make a smooth sauce.

Season with salt and pepper, stir then transfer the chicken and veg into an oven proof dish. Cover and cook in the pre- heated oven, 170C for 30-35 minutes. Sprinkle with parsley and serve piping hot with french bread or roast potatoes.