The art of Champagne
"Cuisine" secrets
"Cuisine" with Champagne is both an elegant history and an exceptional culinary adventure. From the 18th century to the present time, cooking with Champagne wine is a family or gastronomic event, from starters to the dessert. Obviously, Champagne is particularly adapted to cooking: it transmits its freshness and delicate flavours to the sauces without spoiling them.
As Simon ARBELLOT states so well in "Haute Cuisine au Champagne": « If Champagne is, as it has often been said, the smile of France in our glasses, it is also, in a fleeping moment, its spirit in our plates… As for Haute Couture, Haute Cuisine, elegant and refined, requires a magician. Here, without a doubt, it is Champagne. »
Recipe for your taste buds
Chicken with Champagne, cream and morels
Preparation: 20 min
Cooking: 1 hour and fifteen minutes Easy
For 6 persons :
- a nice 1.5 kilos chicken from farm, cut up ,
- 50 g of fresh morels ,
- 50 g of unsalted butter ,
- a large onion,
- 40 cl of cream,
- 35 cl of Champagne Brut,
- salt ,
- black pepper .
- Clean the morels quickly under cold water. Drain and save.
- Peel and cut onion into rings.
- Melt 30g of butter in a pan and start to cook the chicken.
- Then add the onion slices, Champagne, salt and black pepper. Stir and close partially the pan.
- Simmer over low heat for 1 hour and stir regularly during cooking.
- About 15 min before the end of cooking, cook the entire morels in a pan with the remaining butter. Add them and the cream to the chicken.
- Blend and cook for 10 min more over low heat, stir.
- Serve hot accompanied with wild rice for exemple.
Very good suggestion : our Champagne A.L Blanc de Blancs Millésimé.
