BON APPETIT WITH GABRIEL GATE

 

Idea recipe coming from the Champagne-Ardennes Region. For all the lovers of French food and gastronomy, this dish is a recipe of love, for your family (Mother's Day is coming), for your friends and to impress the love of your life, very easy to make for a special occasion.

 

The extraordinary sparkling wines of the Champagne region are famous and loved the world over, and in cooking the wines impart delicate flavour. 

 

CHICKEN WITH CHAMPAGNE & MUSHROOM SAUCE

Poulet au Champagne et champignons

 

2 tablespoos olive oil

8 pieces of chicken, on the bone

2 French shallots, finely chopped

1 tablespoon cognac

salt

freshly ground black pepper

1/2 bottle Champagne or sparkling white wine 

600 g (1 lb 5 oz) mixed mushrooms

125 ml (4 fl oz 1/2 cup) cream

3 tablespoons finely snipped chives

1é asparagus spears, sliced and steamed

Serves 4

 

Heat 1 tablespoon of olive oil in a heavy-based saucepan and cook the chicken pieces for a few minutes on a medium heat, turning, until browned all over. Stir in the shallots and cook for about 5 minutes.

Add the cognac and stir well. Season with salt and pepper, then add the Champagne. Bring to a simmer, cover with foil and a lid and simmer for 20 minutes.

Heat th remaining olive oil in a large frying pan on a high heat and cook the mushrooms for 3-4 minutes or until softened and golden.

Transfer the chicken pieces with the mushrooms to a bowl and cover to keep warm.

Bring the cooking juices to the boil and cook for 10-15 minutes or until reduced to about 125 ml (4 fl oz 1/2 cup). Add the cream and simmer for 2-3 minutes or until slightly thickened.

Return the chicken pieces and mushrooms to the sauce and heat for 5 minutes until warmed through.

Spoon the mushrooms onto four plates and top each with two pieces of chicken. Spoon the sauce over the chicken and sprinkle with chives.

It's lovely with steamed asparagus.

 

Voilà, bon appétit. We look forward to reading your comments about this dish.

Visit his website: Click here

Source: "Délicieux - The recipes of France " by Gabriel Gaté - Hardie Grant Books

To buy the book: Click here

 

 

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Beauty Tip by Sabrina B.

Bon appétit with Gabriel Gaté

I had the pleasure of meeting Gabriel Gaté a few times and it's with pleasure that I share his recipes with you. 

BOUILLABAISSE FISH STEW

CHICKEN WITH CHAMPAGNE & MUSHROOM SAUCE

PROVENCAL VEGETABLE CAKE

SAVOIE SPONGE CAKE

 

 

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This is the adventure of a Frenchwoman who has decided to expand her life after 10 years in the French event management industry. After a lot of travels, I decided to settle in Melbourne, the fashion city of excellence in Australia.

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