Saturday, 2 November 2013

Chicken for Dinner - Again

Bresse chicken, the best in the world
Cees accuses the English of being boring eaters, he says that they always serve chicken. I must admit it, give me a nice piece of chicken and I am a very happy bunny and actually I do notice that when we eat with English friends or relations we do seem to be served chicken on the majority of occasions. But chicken is so nice and versatile isn’t it?

I have recipe books just dedicated to chicken recipes and I have a large ring binder just full of them as well. I could find a different way to cook or serve the stuff every day of the year if I were allowed. Which makes it all the more surprising when I eat at someone’s house and I taste chicken done in a way I have never tasted before. That was just what happened on my “early birthday”.

On that occasion, I was served chicken which was absolutely divine. I have finally received the recipe, which has winged its way down the wires (or was it WiFi) from the far reaches of the North American coast. So a big thank you to Ricki who sent me the recipe and an even bigger thank you to Simone the originator. And here it is:

Last night's dinner, yummy
Chicken with balsamic vinegar sauce

4 chicken breasts
Flour with salt & pepper added
1 ½ Tbs butter
1 ½ Tbs olive oil
3 – 4 finely chopped shallots
50 ml balsamic vinegar
50ml chicken stock
1 Tbs butter

Coat the chicken with the flour/salt/pepper mix.
Fry the floured chicken gently in the first lot of butter and the olive oil until done.
Remove and set aside.
Add the shallots to the frying pan and sauté for a few minutes.
Add the vinegar and stock to the shallots and reduce by half.
Add the second lot of butter and allow to melt.
Either add the chicken pieces back to the pan to coat in the sauce, or serve the sauce over chicken when it is on each plate.

After that, does anyone dare tell me chicken is boring?…

For information on some lovely holiday accommodation in Burgundy not far from the home of the Bresse chicken click here.

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