Chicken Tenderloins and Fresh Green Beans

Filets de Poulet et Haricots Verts Frais

Serves 2

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Welcome springtime and the return of the outdoor farmers’ markets where you can find fresh green beans (haricot verts) and beautiful bouquets of fresh herbs. Starting with the best ingredients and perfect for the work-week rush, try this simple chicken and vegetable recipe when you’re craving a healthy homestyle dinner with some snap and crunch! 


INGREDIENTS

3-4  boneless chicken tenderloins

1 lb fresh green beans (haricots verts)

2 large carrots

1 celery branch

1/2 sweet onion

1 garlic clove

1 tbsp olive oil

2 tbsps butter

1 tbsp unbleached flour

1 egg

1/2 fresh lemon or lime

1 small branch of fresh rosemary

salt and pepper to taste

1 tbsp chicken or vegetable stock

2 tbsps Marsala wine

a few fresh sprigs of cilantro or parsley (optional)

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PREPARATION

•• Wash the chicken tenderloins under water and remove the center tendon, if desired and set aside. •• Snap off both ends of the green beans and wash thoroughly. •• Peel, wash and cut the carrots into bâtonnets. •• Cut one branch of celery and half of a sweet onion into small dices. •• Crunch one garlic clove using the flat surface of your chef’s knife. •• Finely chop the rosemary and set aside. •• In a medium mixing bowl combine 1 tbsp of flour, 1 egg, crunched garlic, finely chopped rosemary, the juice of a halved lemon or lime and salt and pepper to taste. •• Add the chicken tenderloins to the mixture and allow to soak and throughly coat. •• Prepare the green beans by steaming for 3 minutes, taking care not to overcook or diminish the vibrant shade of green. •• Set the green beans aside in a colander. •• In a large sauté pan, combine 1 tbsp of olive oil, 2 tbsps of butter along with the diced celery and sweet onion. •• Allow the celery and onions to sweat until lightly golden. •• Add the evenly coated tenderloins and separately arrange the carrots around the chicken, cooking for 3-5 minutes over a low to medium heat. •• Once the chicken appears golden, immediately flip each tenderloin to the other side, using a spatula. •• Reduce down the heat to low and mouiller with chicken or vegetable stock and 2 tbsps of Marsala wine. •• Continue to cook over a low heat for approximately 5-6 minutes. •• Strain the green beans through the colander then dress onto a serving plate, creating a square blanket of green beans. •• Arrange the tenderloins over the green beans but retain the sauce in the pan. •• Over a low heat, allow the sauce to reduce and thicken for approximately 2 minutes or until a desired consistency. •• Drizzle the sauce over the top of the chicken tenderloins and garnish with freshly chopped cilantro and parsley. ••

•• Voilà! ••


 

Penne with Goat Cheese and Mushrooms

Penne au Fromage de Chèvre et aux Champignons

Serves 4

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The Skinny on Spelt

For those who are gluten sensitive, could there be such a thing as “good gluten”? Apparently yes, and it’s found in the ancient species of wheat known as “spelt”. After overindulging every morning on croissants and baguette still warm from the oven of our favorite corner Boulanger in France, we soon began to experience symptoms of a sensitivity. At the top of our list of possible culprits, we suspected our digestive dilemma was most likely brought about by our self-inflicted gluten overload. As with determining any food allergy or sensitivity, we began by restriction and re-introduction of all gluten-containing products. In understanding the triggers, we learned that gluten in and of itself is not a villain. In fact, spelt is a type of wheat that contains gluten, but hasn’t changed since ancient times…therefore no hybridization or genetic modification, and no added or modified gluten content to make gluten-containing products more appealing. Spelt remains a fragile wheat that breaks down in the cooking and baking process, thus making it easier to digest. However, spelt is not safe for those who have been diagnosed with Celiac Disease.


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INGREDIENTS

5-7 oz spelt penne according to your appetite

1 cup frozen peas

1 cooked beetroot

1 tbsp olive oil

5 oz fresh button mushrooms

2 cloves of unpeeled garlic, unseparated

salt and pepper to taste

3 1/2 oz fresh goat cheese

2 pints almond cream

mixed salad greens

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PREPARATION

•• Fill a pasta pot with cold water and a dash of salt. •• Bring to a boil and add the frozen peas, cooking for 1-2 minutes. •• Using a slotted spoon, remove the peas from the boiling water and then add the penne, cooking the pasta al dente, according to directions. •• Rinse the penne in cold water, drain and set aside in the colander. •• Prepare the cooked beetroot by removing the outer skin with a peeler or with a small sharp knife, under running cold water. •• Since the beetroot has been cooked, the skin will fall away with ease. •• Clean, dry and arrange a bedding of mixed salad greens on a serving dish. •• Prepare the mushrooms, by snapping the stems off, using your fingers. •• Clean and pat dry using a clean kitchen cloth. •• Thinly slice the mushrooms and set aside. •• In a non stick frying pan, add one tbsp of olive oil over a medium-high heat. •• Once the olive oil begins to smoke, add the mushrooms and two garlic cloves, unpeeled and unseparated. •• Sauté the mushrooms over a medium high heat, stirring frequently. •• When the mushrooms take on a golden appearance, remove from the heat and discard the garlic cloves. •• Add salt and pepper to taste and set aside. •• In a saucepan over a low heat, crumble the goat cheese and gradually add 2 pints of almond cream, stirring lightly until you achieve a smooth and creamy consistency. •• Add the penne and moisturize over a low heat for a minute or two, gently folding in the peas. •• Place the penne over a bedding of mixed salad greens. •• Add the sautéed mushrooms then grate the beetroot over the top, to your preference. •• Enjoy this delicious dish with a glass of chilled Côtes de Provence Rosé and observe the beautiful color transformation as the creme sauce mixes with the shades of red from the beetroot. ••

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•• Super ••


 

Classic Poule au Pot

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Poule au Pot

Chicken in a Pot

Serves 4


Poule au Pot is a traditional French country recipe that translates into English as “chicken in a pot.” It is this dish that France’s King Henry IV referred to when he declared that each working peasant should never lack the means of having a chicken in the pot, every Sunday. Under Henry’s leadership, the plight of the French worker and peasant were clearly understood, with peace and prosperity restored to France after decades of religious wars. 


INGREDIENTS

1 whole chicken with the cavity cleared and cleansed

1 quart of chicken stock

4 medium sized white or waxy potatoes

2 leeks

6 large carrots

2 turnips

1 stalk of celery including the branches

3 onions

1 lemon

2 cloves of garlic

6 buds of cloves

a bouquet of fresh herbs consisting of

3 bay leafs, 1 branch of rosemary and a few branches of thyme

alt=“Poule au Pot Chicken in a Pot French traditional Recipe French Food Blog Le Menu Maison Bruno Gaget”

PREPARATION

•• Place the chicken in a large pot filled with cold water. •• Over a medium heat, bring to a boil and blanchir for 3 minutes. •• Remove the chicken from the pot and reserve to the side. •• Discard the water. •• Peel and leave whole, the potatoes, turnips, carrots, onions and garlic. •• Insert 6 buds of clove into one of the onions. •• Prepare your leeks by first removing the area of roots. •• Cut each leek lengthwise in half, then turn over in a 1/4 direction and cut again, allowing the leek to open up. •• Under running water, rinse well all the residual sand and dirt burrowed between the leaves. •• Using 1/2 of the lemon, citronner the exterior of the chicken. •• Fill the cavity with fresh herbs and the remaining lemon half, if desired. •• With the pot empty, place the carrots at the bottom. •• Introduce the chicken and arrange the leeks and remaining vegetables around it. •• Immerse the chicken with 1 quart of chicken stock and top with cold water. •• Add salt and pepper to taste and cover. •• Over a medium heat, bring the chicken to a boil and control it for 1 1/2 to 2 hours.  •• Stir regularly to remove excess vegetable foam, observing that the chicken remains in tact. •• Once you’ve determined that your Poule au Pot is properly cooked, remove the chicken and vegetables from the pot. •• Using a chinois, filter the remaining broth to clarify, for serving. •• To present, gently remove the skin, which should fall away effortlessly. •• Formally serve the chicken alongside the vegetables or carve and serve in individual soup bowls with a generous amount of the clarified broth ladled over. •• Pair with a light dry Sancerre from the Loire or a Chablis from the Burgundy region. ••

•• Fantastique ••


•• Tip •• For any next day leftovers, de-bone the chicken and combine with the remaining vegetables into a large skillet. Add 1 cup of the clarified chicken broth reserved from the day prior. Warm over a low heat for approximately 10 minutes. Present and top with a delectable sautéed mushroom sauce supreme.