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The Website of Author Marilyn Z. Tomlins … Whatever you ever wanted to know about Paris … France … the French … and Marilyn Z. Tomlins
Category:
Cooking/Food/Wine
Publisher: Raven Crest Books
Pages: 16
Copyright: Jan 19, 2014
Price: $0.99 (eBook)
The recipes for all the delicious food being eaten in Bella ... A French Life
French food!
Is there any nation that can cook quite like the French?
I doubt it.
As love and food are never far from a French person's thoughts (men and women), there is much eating being done in my novel - Bella ... A French Life.
Thus by popular demand from my readers, my publisher put it to me that we publish a cookbook giving the recipes of the food Bella and her lovers (Frenchman Jean-Louis, and Englishman Colin) eat.
Excerpt
Poulet Bonne Femme
(Chicken Good Woman)
You will need:
For 2 to 4 people you will a need a good-sized chicken, and the preparation as well as the cooking of this dish will take about 90 minutes.
You will further need:
60 g smoked lard
250 g small white onions (the size of a pickled onion)
250 g champignons de Paris (button mushrooms)
1 celery branch
2 carrots
120 g fresh green peas
40 cl chicken broth
20 cl dry white wine
4 tablespoons white port wine
2 tablespoons olive oil
1 tablespoon chopped parsley
2 bay leaves
1 sprig of thyme
1 teaspoon chopped garlic, or ˝ a teaspoon minced garlic, depends on how much you love garlic
1 tablespoon flour
salt and ground black pepper.
Method:
If using a whole chicken, begin by cutting it into halves and quarters.
Next, cut the lard into cubes and dice the celery and the carrots.
Now, heat the oil in an ovenproof saucepan and add the lard cubes and the bay leaves and after a couple of minutes when the cubes of lard have just begun to turn a nice golden colour, you add the chicken pieces which you brown on all sides.
The lard and the chicken, browned, you remove all - including the oil - from the saucepan, and put it aside.
Next, pour the wine and the port into the saucepan and let it heat, and next add the onions, carrots, celery, and cover it with the stock and bring to the boil.
When boiling, add the browned lard and chicken, and on a low heat allow all to cook for about 30 minutes.
Discard the bay leaves now as they have served their purpose.
Now, add the mushrooms and the peas and allow the cooking to continue for another 10 or so minutes, or until the chicken is tender.
If the sauce appears a little thin to you, work in a little of the flour, but again - no ugly lumps, please.
You will no doubt wish to welcome your guest or guests now, so pop the saucepan into the oven to not only ensure that the poulet bonne femme is piping hot but that the chicken pieces are crispy.
Before serving, sprinkle the parsley on top, and do bear in mind that in France the poulet bonne femme is served in the dish it was cooked in, and Bella did so too
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