Franche-Comté is a beautiful region in the eastern part of La Belle France, and a true culinary haven and home to such hardy dishes as gratin Franc-Comtois, Sausage Briocheee, Cervelas sausage in a brioche "à la mode comtoise" and Sauteed Frogs Legs in yellow wine from the Jura. What an incredible sampler and that's only for starters! This particular dish was a house speciality at the restaurant Boissy d'Anglas which was located oddly enough at 41 rue Boissy d'Anglas in the 8eme. It was a restaurant specializing in regional dishes from the eastern part of France. A home away from home, for lost souls in the big city if you will. The restaurant has long since gone for one reason or another perhaps the owners returned to their home somewhere in Alsace or Franche-Conte. I understand that Tante Louise restaurant now occupies that real estate. This very tasty dish, I believe, successfully brings together regional products such as Bresse chicken, white wine from the Jura region and comté cheese. It's a dish as hardy as it is tasty, I assure you! After a long walk in the mountains this is just what the doctor ordered.
Poulet Franc Comtois (serves 4 - 6)
Ingredients: 4 - 6 nice plump chicken breasts 4 cups Comté cheese (if you possibly can do try and stay with the local cheese, it makes it) 2 cups of Jura white wine (or a white wine of your choice) 1/2 cup crème fraîche 1 egg yolk 2 oz flour 2 tablespoons butter 2 tablespoons olive oil nutmeg sea salt and fresh ground black pepper 1 cut of mushrooms (optional) Directions : Lightly dust chicken breasts in half the flour and set aside
Heat oil in a deep fry pan (une cocotte, svp)and your chicken. When they are golden brown, add the white wine, salt and pepper and a pinch of nutmeg. Cover and cook gently for 30 minutes.
Carefully select the wine for dinner.
Now about those wines... White wines du pays/la region are always a good start but you can also be daring and offer your guests a selection of light red wines.
2006 Trimbach Pinot Blanc d'Alsace
2006 Caves Jean Bourgy, Château Chalon Vin Jaune ("Yellow wine")
2009 Olivier Leflaive Bourgogne Blanc "Les Sétilles"
2009 Caves Jean Bourdy Cotes du Jura Blanc
White Cremant du Jura or sparkling wine (I'm not allowed to call it champagne, the AOC might be monitoring)
Tursan, Coteaux de Pierrevert (red)
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