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RECIPE FOR MARCH BY CHEF OLIVIER WALCH
Bresse Chicken à la Gaston Gérard
Ingredients for 8 people:
2 Bresse chickens
100g butter
10cl groundnut oil
250g shallots
10cl cognac
1 litre double cream
200g of Comté cheese
100g of Epoisses cheese
2-3 tablespoons Dijon mustard
a bottle (75cl) of white Mâcon
2 litres chicken stock
50g dry breadcrumbs
3-4 pinches of paprika
1 bouquet garni
Salt and pepper
Cut up the chickens and brown the pieces in the oil and butter in a large casserole.
Drain off the excess fat and sweat the chopped shallots.
Return the chicken pieces to the casserole, flambé with the cognac, and deglaze with the white wine, chicken stock and cream.
Add the bouquet garni, paprika, salt and pepper and cook for 1hr to 1 hr 15.
Remove the cooked chicken and strain the sauce, checking the seasoning and consistency.
Add the Epoisses and 150g of the grated Comté to the sauce. When the cheese has melted, stir in 2 or 3 tablespoons of Dijon mustard.
Arrange the chicken pieces on a large oven-proof dish and pour the sauce over them. Sprinkle the breadcrumbs and the rest of the Comté on top and leave in the oven for ten minutes until brown.
Wines
White wines : Pouilly-Loché, Meursault,
Puligny-Montrachet, Corton-Charlemagne
Red wines to dare : Rully, Savigny-les-Beaune, Chambolle-Musigny.
Of course, all the wines will be Tastevinés.
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| RESULTS OF THE TASTEVINAGE D'AUTOMNE 2010 |
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Last Friday, more than 260 members of the jury took part in a tasting of 678 Burgundy wines; only 230 will be able to bear the Tastevinage label created 60 years ago.
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