"Simplicity is the ultimate sophistication" LdV

Wednesday, 6 January 2016

ROQUEFORT BUTTERED CHICKEN (Poulet au beurre de Roquefort)

ROQUEFORT BUTTERED CHICKEN
(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.




ROQUEFORT BUTTERED CHICKEN
A quick glance in your kitchen...

In your fridge
Chicken breast
Butter
Roquefort


In your cupboard 
Onions
Tagliatelle
Garlic


ROQUEFORT BUTTERED CHICKEN
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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