Tuesday, 4 November 2008

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...


  • 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.

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