I return once again to ground zero in French cullinary cuisine because here is where so much of what makes French food “French” started or at least arguably got it’s roots. If you will recall, I wrote a piece on Lyon cusine and a well known “Bouchons” dish known as Saucisson Lyonnais-au-Beaujolais. What struck me then and it does now was the dish’s elegant simplicity, a small marvel. Well, “he’s back…” Ouis, mes amis with another meal as elegant, as simple and as finger licking good as one would expect. This is, when all is said and done an easy recipe that will impress even your harshest critics and soon you will the toast of the town, or maybe just the kitchen and elsewhere. The point I am trying to make as gently as possible by driving it home with a sledge hammer is this: Betty Crocker has left the building (except for her brownies) and you, as the newly crowned Chef can in a short while produce this dish. Just don’t confuse it with a View Poulet de Lyon because there is a slight difference. Under the nice to know category, there is another more elaborate recipe for Poulet Lyon which takes twice the time and twice the ingredients. I will reserve that recipe for the next rubber chicken circuit. In the meantime, enjoy this with your friends and family or just simply by yourself.
Poulet Vieux-Lyon
Ingredients:
(serves 4)
1 chicken (already cut up)
Pouilly-Fuissé
1 cup of onions
2 cloves of garlic
1 teaspoon of butter
1 tablespoon of olive oil
3 tablespoons of whipping cream
2 tablespoons of beef stock
New potatoes
Directions:
If working with a whole chicken, cut into four pieces
Heat olive oil and butter in pan and add the chicken turning pieces over after 5 minutes.
Add a quarter to half cup of Pouilly-Fuissé (if that hurts too much, a basic dry white will do).
Add in the diced onions and the beef stock.
Cook uncovered for 20 minutes.
Fold in the cream and mix well.
Serve with new potatoes and parsley.
Wine Pairing Suggestion:
Dare I suggest the obvious? Think about a chilled bottle of Pouilly-Fuissé or even a Puligny-Montrachet 1er Cru Domaine Pascal 2007. Very tough to go wrong with that one.
Alternatively, light red wine varietals will also work quite well (Beaujolais, Touraine, Graves, Médoc, Montrachet or live it up with a Saint-Emilion Grand Cru Château l ’Hermitage Lescour 2007.
Tout le Monde à Table!