FRANCE
Yet another Dauphiné dish based on the collection of recipes Claude Muller acquired for his 1977 book Coutumes et traditions du Dauphiné, cuisine, jeux, costumes, chansons et danses, of which the food recipes are collected on Le Gratin Dauphinois. He took his Poulet Sauté recipe from M. Bugnon.
Bugon’s recipe included bacon, artichoke and paprika. We excluded the paprika because these delightful red peppers are not indigenous to this area of France and would not have been used traditionally. Crisped bacon would make a good garnish. Artichoke in this dish is a personal choice.
We decided that chicken thighs work better than a whole chicken with the breasts not appropriate for this particular dish, as always these choices are personal.
He suggested double cream, however we have decided that crème fraîche, because it is a thick cream with a high fat content, is more appropriate.
He suggested a dry vermouth, we have used white wine.
- 1 kg chicken thighs
- 425 g mushrooms with stalks removed, sliced thick
- 400 ml lemon juice
- 200 ml concentrated chicken stock
- 200 ml crème fraîche
- 50 g shallots, sliced thin, cut into small pieces
- 50 ml white wine
- 30 g flour
- 20 g butter
- 20 ml olive oil
- 10 g black pepper
- 5 g green pepper
- parsley, for dressing
Marinate the mushrooms in lemon juice for 48 hours, in summer in the refrigerator.
Pour flour onto a plate, dust with black pepper, green pepper and shallots. Coat the chicken thoroughly in this mixture.
Brown the chicken in butter and oil in a deep frying pan.
Drain the juice from the mushroom marinade.
In a large pot combine the chicken stock, crème fraîche, lemon juice and wine, bring heat up slowly, then reduce until the mixture has a creamy consistency.
Put the chicken and mushrooms into the sauce, cover and cook for 90 minutes over a low heat.
Serve dressed with parsley.
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