Chicken Sautéed with Shallots, Garlic and Cognac
Another true Bistro recipe that turned out just famously. I could have been sitting in anyone of a number of bistros anywhere in France, enjoying a glass of wine and slowly making my way through a wonderful mélange of pan cooked chicken simmered in shallots, garlic, cognac and thyme. I should offer a word of caution to those courageous souls who will try their hand with this dish; working with enough echalotes to make 2 cups worth and then some is at times a little intense. You may want to consider a gas mask for the endeavor. Secondly, should you wake up the next morning and detect the unmistakable aroma of echalotes still lingering about, do not be surprised. I can think of worse things to wake up to!
The dish is relatively easy to prepare except for the little bit of advance work require like a lot of other dishes. Once that’s done then it’s a matter of a sequence of events as you watch this merveille unfold. I served it with white rice, crusty baguette and a lightly chilled Val de Loire red wine. Oh my! I had to ask myself if this was heaven. I enjoyed a wonderful little appetizer as well, a goat cheese with truffles. I trying to teach my dog to hunt for truffles but so far have found none in the back yard. The team remains ever optimistic. À bientôt!