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1. Citrus Terrine with Orange Coulis (La Tendne d'Agrumes et son Coulis d'Orange)

2. Cauliflower au Gratin

3. Chicken with Chive Cream Sauce (Jambonette de Volaille et sa Creme Ciboulette)

Book Description

Authentic recipes from Parisian bistros are perfect for simple, celebratory meals with family and friends. Classic dishes like French Onion Soup, Coq au Vin, and Tarte Tatin capture the tastes of easy, old-fashioned French cooking. A description of each bistros style and neighborhood guides to nearby sights and amusements lead readers on a gourmet tour of Paris.

... (more)

Bistro (Menus and Music)

Authors: Sharon O'Connor

Date: May 1999

ISBN: 1883914280

Publisher: Menus & Music Productions

Paperback

ORDER/INFO

This dish is made with whole chicken legs that are boned so that they resemble little hams. You can use boneless chicken breasts as a substitute. Serve this delicious spring-green dish with steamed new potatoes and a Beaujolais or Pinot Noir.

Servings: 4

• 2 pounds (1 kg) tiny new red potatoes (12 to 16 potatoes)

• 1 pound (500 g) boned whole chicken legs (thighs and drumsticks), or 4 boneless chicken breasts

• Salt and freshly ground black pepper to taste

• Flour for dredging, plus 3 tablespoons flour

• 2 tablespoons unsalted butter, plus 2 tablespoons butter at room temperature

• 1/2 cup (2 oz/60 g) coarsely chopped onion

• 2 cups (16 fl oz/500 ml) chicken stock or canned low-salt chicken broth

• 3/4 cup (30 cl) creme fraiche

• 2 bunches fresh chives, coarsely chopped

1. In a covered steamer, steam the potatoes over boiling water for 20 minutes or until tender when pierced with a knife.

2. Meanwhile, sprinkle the chicken pieces with salt and pepper. Just before sauteing, dredge the chicken in flour and shake off the excess.

3. In a large saute pan or skillet, melt the 2 tablespoons butter over medium heat and saute the chicken for 2 minutes on each side. or until golden. Reduce heat to low, stir in the onion, cover and cook for 15 minutes, turning the chicken once. Transfer the chicken pieces to a plate: set aside and keep warm.

4. To make the sauce: In the same pan over medium heat, stir the stock or broth to scrape up the browned bits from the bottom of the pan. Raise heat to high and cook to reduce the liquid by a third. Reduce heat to medium low. stir in the crime fraiche, and slowly bring to a boil.

5. Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick.

6. In a blender or food processor, puree the chives. Add the sauce and process until smooth.

7. To serve, place a chicken piece on each of 4 plates and spoon over some of the chive sauce. Serve immediately, with steamed potatoes on the side

More From This Book:

1. Citrus Terrine with Orange Coulis (La Tendne d'Agrumes et son Coulis d'Orange)

2. Cauliflower au Gratin

3. Chicken with Chive Cream Sauce (Jambonette de Volaille et sa Creme Ciboulette)

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