"Simplicity is the ultimate sophistication" LdV

Wednesday, 6 January 2016

ROQUEFORT BUTTERED CHICKEN (Poulet au beurre de Roquefort)

(Poulet au beurre de Roquefort)

You don't like Roquefort? Are you sure? Then you will after this recipe... I do not count how many people I have transformed to Roquefort addict with this one..;). The first is my daughter who use to HATE Roquefort explaining me the strange formula behind one of my favorite cheese : the maturation, the penicillin process, etc... Invariably now when I asked her what would she like to eat she answered chicken with Roquefort please! So let's try it?

Wine pairing : Givry premier cru (Red) from Burgundy.

A quick glance in your kitchen...

In your fridge
Chicken breast

In your cupboard 

Serves 2

350g 12,34 oz of diced chicken breast 
100g 3,5 oz of onions 
250g 8,81 oz of tagliatelle 
50g 1,7 oz of butter 
100g 3,5 oz of Roquefort 
1 garlic clove (crushed)

Fry the chicken with the onions and garlic in a pan for 8 minutes.
Meanwhile, boil the water for the tagliatelle. Cook the tagliatelle.
Put the butter with the Roquefort in a bowl and heat in MO (2mn at 360).
Serve the chicken with the Roquefort butter and the tagliatelle.

Poulet au beurre de Roquefort

Pour 2 personnes
350g de blanc de poulet (coupés en dés)
100g d’oignons émincés 
250g de tagliatelle 
50g de beurre 
100g de Roquefort 
1 gousse d’ail hachée

Faire revenir le poulet dans une poêle avec les oignons et l’ail pendant 8 mn.
Pendant ce temps, cuire les tagliatelles dans l’eau bouillante salée.
Dans un petit bol, mettre le beurre et le roquefort.
Faire fondre cette préparation au MO (2mn - 360).
Servir le poulet avec le beurre de roquefort et les tagliatelles.

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