Recipes by Zola - French Country Chicken Dinner

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French Country Chicken Dinner

Zola Gorgon

Bermuda and Beyond...

I travel a fair amount, so many ask me about the places I've been to. When asked where my favorite vacation places are I can come up with a lightning fast answer. Banff and Bermuda. I could say Paris. I love that city. I could say New Zealand because it's so astoundingly beautiful, but my favorite places are places that I go to in off-season so I am there when there are no crowds. Places with the requisite astounding beauty, but also good food.

I'm on my way to Bermuda next week. At the moment you're reading this I'll probably be strolling along a path with a craggy, steep cliff that drops down to a turquoise ocean; waves crashing against the reefs and rocks. I won't be sunning on the beach. This time of year the weather in Bermuda ranges from about 65 degrees to 75 degrees and that's just the way I like it. All I need is a light sweater and I can lie on a chaise lounge and read a book, but I'll be in the shade. My husband convinced me to stop laying in the sun 25 years ago and I'm grateful. My skin is grateful too. In Bermuda you don't need to depend on laying in the sun. There are too many other things to do this time of year.

You can take a ferry and explore different parts of the island. The ferry system runs just like a bus in most cities. You can take a bus in Bermuda too. They are pink busses with blue trim. You can ride a scooter (moped) around the island. The island is only 24 miles long and one mile wide at its widest point and the speed limit is 20 mph. The only trick is you are driving on the British side of the road so we are careful to concentrate, lest we end up visiting the local emergency room. That would not be fun. People visiting the island are not allowed to rent cars. There just isn't room for them, but Bermuda offers so many other options. That's one of the things I like about it. When I'm forced to travel using other modes I get out of my comfort zone and it helps me relax a bit better.

The beaches in Bermuda really are pink. Pink sand is a beautiful thing in the early morning or as sunset approaches. Speaking of sunsets, my husband takes a picture of the sunset almost every evening while we are there. It has to be a spectacular sunset to get my husband to get out a camera. As the sun is setting we usually have a cocktail and play a game on the patio. Now, that's my idea of relaxation. Then we make dinner or go to dinner.

I could go on and on but I risk starting to sound like a travel brochure. To sum up a few more points, Bermuda is the cleanest island I've ever been to, the native Bermudians are a beautiful people with personalities to match, the architecture will capture your imagination and even the shopping is good! So go visit...even if it's just through Google.

While I'm there I'll probably cook a few, simple meals. This French Country Chicken Dinner is one of my latest creations. I'm going to be taking the recipe with me. Enjoy it soon. I know I will.

French Country Chicken Dinner

Serves 4

For the chicken
4 boneless, skinless chicken breast halves
1/2 cup white flour
Salt and pepper
1 Tbl butter
1 Tbl olive oil

For the vegetables and sauce
1 Tbl butter
1 Tbl olive oil
1 Tbl fresh thyme leaves removed from the stems
4 regular sized carrots cut on the diagonal into 1" slices
2 cups frozen tiny onions (right from the freezer bag)
1 cup white wine (dry is preferable)
1/2 cup chicken broth
One pound small potatoes cut into halves or quarters; depending on how large the potatoes are
3/4 cup of creme fraiche
1 cup frozen baby peas (the ones without the butter sauce)
1 cup grated Gruyere cheese (large grate is fine)

Preheat oven to 350 degrees F.

To coat chicken I put the flour in a zip lock bag. Add a few shakes of salt and pepper and then put in each piece of chicken, one at a time, shake it around until it's coated and remove it and set it aside. When you have all of your chicken coated, get out a large sauté pan and add the butter and olive oil. Heat so the butter melts and add the chicken, smooth breast side down. Sauté on medium high until the first side of the chicken is a nice, crisp, golden brown. This should take about 5 minutes. Then turn the chicken over and slightly brown the underside. You are not trying to cook the chicken all the way through. You are just browning it. When this is done place the chicken breasts in an oven proof 9 X 13 pan and put it in your 350-degree oven. The chicken will finish now by baking for 30 minutes. This process gives the chicken a nice crunch on the outside and your chicken will remain moist on the inside.

For the veggies and sauce

In a medium sized soup pot put in the butter and olive oil. Heat on medium til the butter melts. Now add the thyme, carrots, and onions. Sauté and stir just until the mixture starts to loosen. Now add the wine and chicken broth and potatoes. Turn to medium high to get this mixture bubbling and then turn to medium and let it simmer. Cover the pot to keep the moisture inside. Open periodically to stir but otherwise let this mixture cook the potatoes and veggies. It will also begin to reduce so you have a rich sauce. If you get too close to running out of liquid you can add more wine and broth, but this should not be necessary unless your burner is running too hot. You'll know when this mixture is done by poking the potatoes and carrots. If they are soft, it's ready.

While this mixture is cooking, boil your peas in a separate pan in water. Follow package directions. When they are finished just hold them aside until the meal is ready.

Add the creme fraiche to the veggies and stir. Turn off. You now have a savory, rich sauce coating your vegetables.

Pull the chicken out of the oven. Check one of the pieces of chicken to make sure you have no pink in the middle and then you are ready to serve. Put veggies and sauce on the plate. Add the chicken on top. Drain the peas and sprinkle on top of the chicken, and let them roll off. Cooking the peas separately leaves them a nice, vibrant green; instead of being coated in sauce. Sprinkle on the Gruyére and serve.

When dining you'll feel like you are in the French countryside. With a side salad and some crunchy artisnal bread you have an authentic meal. A full-bodied white wine is suggested.

Enjoy!
Cheers,
Zola

This news arrived on: 03/05/2007

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