White Wines are super with chicken and Bordeaux Blancs lend themselves very nicely as the Sauvignon Blanc grape in their blends copes nicely with cream and cheese flavours and sauces.  If you’d like to try a fuller bodied wine we’d suggest a Bordeaux Rosé or Clairet.  Champagne, of course, is divine with these dishes . . . and would be fantastic with the Chicken Basquaise with Esplette Piperade!  Sweeter whites such as Sauternes or Barsac also pair very well with creamy chicken dishes.

Poulet Véronique

This recipe always reminds us of our dear friends Jean-François and Véronique Julien, makers of Chateau La Fleur Morange. Véronique is a fantastic cook and not only does this recipe have her name but it also includes grapes!

1 chicken
2 oz butter
¾ pint chicken stock
½ lb red and white grapes
lemon juice
2 or 3 tbsp thick cream

Rub the chicken well with butter and put the remainder with a small bunch of tarragon inside the bird, cover with buttered paper, pour in ½ pint of stock and roast for up to an hour. Peel, pip and slice the grapes, squeeze lemon juice over them and cover. Carve the chicken, strain off the juice into a saucepan, deglaze the roasting pan with the remaining stock and add the contents to the saucepan and reduce. Add the cream to the gravy, add the grapes at the last moment and spoon over the chicken.

Poulet à la Crème
1 chicken
100g of butter
1 onion, chopped
button mushrooms
2 cloves of garlic, crushed
1 bouquet garni
glass of dry white wine
1 litre of cream
salt, pepper

Joint the chicken. Place the butter in a large pan over a brisk heat, then add the pieces of chicken. Season. Add the onion, button mushrooms, crushed garlic and the bouquet garni. Brown until the pieces turn a rich golden colour. Deglaze the pan with the dry white wine. Reduce then add the cream. Cook for 25 to 30 mins, then remove the pieces. Pass the sauce through a strainer and add a dash of lemon. Arrange the chicken pieces on each plate and coat with sauce.

Poulet Rôti Aux Amandes
1 chicken
2 oz butter
sprig of tarragon
1 pint stock
1 onion, sliced
2 oz blanched almonds
½ oz flour
pinch sugar
pinch ground mace
2 tbsp cream

Put ½ oz and tarragon inside the bird, rub another ounce over the bird, cover with paper, set in a roasting tin with half the stock and cook in a moderate oven. Baste frequently and turn. After 20 mins remove the butter paper and continue cooking until the bird is browned. Meanwhile chop the almonds as finely as you can, put into a frying pan with the remaining butter and sliced onion and cook until golden brown. Blend in the flour, add the remaining stock, season with salt, sugar and ground mace. Simmer for 5 mins. Carve the bird, arrange in a serving dish, add the cream to the sauce and spoon over the dish.


Poulet Sauté Parmesan
4 chicken breasts
2 oz butter
1 tsp flour
1 ½ cups single cream
2 ox Parmesan
2 egg yolks
fresh tarragon leaves

Sauté the chicken breasts in butter till cooked. Melt the remaining butter in a saucepan, add the flour, then add the cream. Stir slowly and allow it to come up to boiling point. Add ½ oz of the cheese and the seasoning. Add the egg yolks and stir till thickened.

In an oven proof dish sprinkle half of the remaining Parmesan, place the chicken on top and cover with the sauce. Mix the remaining Parmesan with the breadcrumbs and sprinkle over the dish. Brown in a hot oven for 5 – 7 mins. Scatter over the tarragon leaves and serve immediately.

Chicken Basquaise with Espelette Piperade
The Espelette Pepper is not particularly strong, in fact it only rates as 4 on the ‘Scoville’ pepper strength scale. What it does have, however, is a unique and delicate slightly sweet flavour, with a smoky tang to it which compliments so many different foods.

½ cup olive oil
4 onions, chopped
3 cloves garlic
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled and chopped
3 tbsp Espelette powder
a pinch of thyme
1 chicken, cut into portions
salt and pepper to taste

Heat ¼ cup olive oil in a frying pan and sauté the onions and garlic for 5 mins. Add the bell peppers and cook over medium heat for 10 mins. Add the tomatoes and Espelette powder and cook for 20 mins. Add the thyme, salt, and pepper and transfer to a bowl. Wipe out the pan and heat the remaining ¼ cup of oil. Brown the chicken in the pan.

Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 mins. Add salt and pepper to taste.

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