Inspired by Claude Monet’s Cookery Notebooks, chicken prepared in the Honfleur tradition….
Ingredients for 6 people:
6 chicken fillets
10 g butter
1 teaspoonful oil
3 shallots
125 g “French lardons” (or thick smoked bacon cut into pieces)
5 cl de Calvados
10 cl dry white wine
20 cl water
2 tablespoons veal base (paste)
50 cl cream
30 g capers
salt and pepper
Method
Cut the chicken fillets width wise into thin slices (approx. 3 pieces per fillet) and fry them in the butter and oil for a few minutes until golden.r. Put them aside on a plate and cover to keep warm. They will finish cooking in the cream at the end.
Peel and cut the shallots into thin slices and brown them in the casserole with the bacon (or lardons). Stir for 5 minutes.
Put the meat and juice back into the casserole and reheat. Deglaze with ‘Calvados’ and watch out for the flames!
Add white wine and let it simmer. Add the veal base and water, season with salt and pepper, and reduce for 5 minutes.
Add the cream and cook for another 10-15 minutes.
Strain and rinse the capers and add them to the sauce at the last minute, you can also keep some for decoration on the plate. (Don’t let the sauce boil again once the capers are in).
Serve hot and – enjoy!
This is one of chef Regine’s recipes at: www.Chef Chez Vous 76.com
