European Stars And Stripes (Newspaper) - June 4, 1987, Darmstadt, Hesse                                Called Poulelis de  unfortunately for foreign Consumers it s virtually impossible to obtain pouwels de Bresse outside of France. A Small number of these chickens Are produced annually and the demand for them in France far exceeds the Supply. The Best Way to last these Superior chickens 1$ to travel to France and Eal them on their own Lurf preferably in the Region of Bresse itself. By spotlighting those aristocratic pouwels de Bresse however i Don t mean to Overlook the other areas of France that also produce very Fine poultry such As la Flecht be mans and bar Bozieux. And in every Region of France you la find an amazing variety of recipes for Chicken dishes from the simplest roasted Chicken Flavoured Wilh a handful of herbs to the most complicated concoctions of Haule cuisine. Following Are two of my favorite French Chicken recipes both of which Are easy to prepare. Poul Eien casserole grand Mere grandmothers style Chicken a 5 Long been favored in France As a Down Home main course especially for the big midday meal on sundays. Paulel a nesting Chicken with riesling wine sauce is an alsatian specially whose popularity has spread so far that you la now find this dish on menus All Over France. Both recipes Are examples of the excellent tasty dishes that can be prepared from Basic fresh readily available ingredients without the use of packaged sauces instant mixes or Overly processed foods. Use the Best ingredients you can find and treat your taste buds to the sort of food that the French Well most of them anyway still expect to be served whether they Are eating at Home or dining in a restaurant. Bona Petiti Poulet in casserole grand Mere grandmother Stevie Chicken 1 3% Pound Chicken 1ft Teaspoons Salt 1 Small onion Cut into quarters 2 cloves of garlic 4 Tablespoons Butler 1 Tablespoon cooking Oil \4 Pound lean Bacon diced 1 cup diced carrots 2 medium carrots 1 cup chopped onion 1 Teaspoon freshly ground Black Pepper 1 % cups dry White wine 2 cups canned peas drained or Frozen peas 2 Tablespoons minced fresh Parsley die an equivalent amount of cooked fresh peas if available remove the innards and All excess fat from the Chicken cavity. Wash the Chicken and dry it Well. Sprinkle i Teaspoon of the Salt inside the Chicken and put the quartered onion whole cloves of garlic and 1 Tablespoon of the Buller inside the cavity. Skewer or tie the wings and neck skin to the body. Do likewise with the drumstick and Tail piece to close up the openings into the Chicken rub 1 Tablespoon of butter Over the Chicken skin. Pre heat the event to 350" f. Heat the remaining 2 Tablespoons of butter with 1 Tablespoon of Oil in a Large Skillet. Fry the diced Bacon until it just begins to Brown then remove in from the skilled with a slotted spoon and set it aside. Brown the Chicken on All skits in the fits remaining in the Skillet this take about 10 minutes remove the Chicken and set aside leaving ail i he cooking fats in the Skillet. Put the diced carrots and chopped onions together into the Skillet and saute them until the onions Are Golden. Remove the Skillet from the heat and sir in the diced Bacon 1 Teaspoon of Salt and 1 Teaspoon of Pepper. Spread the vegetable Bacon mixture with All of the pan drippings in an even layer Over the Bottom of a covered casserole fit is important to use a casserole that is just Large enough in size to hold the Chicken. If the casserole is too Large the Chicken won t Cook properly place the Chicken on the vegetables breast Side up. Pour t cup of the dry White wine into the i casserole. Cover the casserole tightly and set it in the lower third of the preheated oven. Bake at 3so�f for about 1 hour. To see if the Chicken is done insert a skewer into the 1 thickest part of a drumstick. If the juices Are Clear not Rosy your Chicken is ready to Eal when the Chicken is completely cooked remove in from the casserole and keep it warm on a serving Platter. Remove the vegetables and Bacon with a slotted spoon and Transfer them to a medium sized Saucepan. Skim the fat off the juices in the casserole then pour the juices into the Saucepan. Add the Green peas and the remaining m cup of White wine. Heat covered until the peas Are hot. If using fresh or Frozen Green peas Cook until the peas Are done arrange the vegetables around the Chicken on the serving Laller. Garnish with minced fresh Parsely. Serve hot serves 4 people. Poulet a riesling Chicken with riesling wine sauce 1 3vi Pound Chicken 3 Tablespoons butter 1 Tablespoon cooking Oil 1 Teaspoon Salt 1 Teaspoon Pepper 2 Tablespoons Cognac 4 shallots or i Small onion finely chopped 2 cloves of garlic finely chopped 1 cup alsatian riesling wine i cup Chicken Stock 1 Teaspoon freshly grated Nutmeg 1 cup crime Fraiche or heavy Cream 1 egg Yolk 1 Tablespoon flour 1 Tablespoon Lemon juice a Pound mushrooms thinly sliced Lengthwise ii alsatian Risling wine is not available use another dry White wine Cut the Chicken Inlo quarters. In ,1 Large deep Skillet heal together 2 Tablespoons of the Butler plus the cooking Oil. Add the Chicken pieces Sprinkle the Salt and Pepper Over them and Brown the Chicken on Alt Sardos until Ihn Chicken pieces arc Golden in color. Pour the Cognac Over the Chicken Light it with a match and Cook the Chicken until the flame subsides. Remove the Chicken pieces and set them aside. Add the chopped shallots or onion and garlic to the pan and saute them until Golden. Sir in the riesling Chicken Stock and Nutmeg. Sir Well scraping All the onion and Chicken particles off the Bottom and sides of the Skillet. Return the Chicken pieces to the Skillet. Bring he liquid to a boil Over medium heal cover the Skillet reduce the heat and let the Chicken simmer Over Low heat for 30 to 40 minutes or until the Chicken is completely cooked. Meanwhile whisk together the Creme Fraiche or heavy Cream egg Yolk and flour until the mixture is smooth set aside. Heal the remaining Tablespoon of butter in a Small Skillet. Add the Lemon juice. Saute the sliced mushrooms until they become soft remove the mushrooms with 3 slotted spoon set them aside and keep hem warm. Keep the cooking juices from the mushrooms. When the Chicken has Cook a remove he pieces to a serving Platter and keep them warm. Add the mushroom cooking juices to the liquid remaining in the Chicken Skillet slowly add the Cream mixture to the liquid in the Skillet stirring constantly. Stir Well and heat gently Over Low to medium heal making sure that the sauce does not boil until the sauce begins to thicken. Sir in the sliced mushrooms then pour the sauce Over the Chicken pieces. Serve very hoi accompanied by White Rice or egg noodles. Serves 4. June 4 1987 Tori pro mtg Zine