Chicken Savoyarde

127436875_3445969905452136_4229183323498168985_o

This dish of Chicken Savoyarde is an adaptation of a 200 year old recipe. Sometimes, things get lost in the translation when you go from French to English, but one thing for sure, this recipe is a simple peasant dish that has been elevated to most elegant and sophisticated dinning experience.

Enjoy!  

Jump to the Recipe

The Alps are emblematic, mountains as metaphor. They’re imposing, romantic, operatic—inspiring us to poetry and to heroic deeds , whether fearlessly scaling their faces or just schussing in mild terror down the intermediate ski run. They are also famous for their food, promising to nourish us with honest, robust fare once we’ve conquered the slopes in one direction or the other (or even just thought about doing so). This is especially true, not surprisingly, on the French side of the Alps.

A hugely varied terrain, much of the Savoie is covered by high-altitude mountain plateaux,  steep gradients, deep river valleys, farmland and lakes, plus of course huge swathes of the land are covered in snow for half the year, so the people who historically lived and travelled here were very hardy folk.

They are also famous for their food, promising to nourish us with honest, robust fare once we’ve conquered the slopes in one direction or the other (or even just thought about doing so). This is especially true, not surprisingly, on the French side of the Alps.

The region of Savoie, divided into the departements of Savoie and Haute-Savoie, lies at the heart of the French Alps—the remnants of a kingdom that ruled much of this part of Europe for eight centuries, until the mid-1800s—and it is here that French mountain cooking thrives most vigorously. The raw materials are rich and varied—cheese(Beaufort, Tome and of course Reblochon) and other dairy products; apples, pears, plums, and cherries; mountain berries and wild mushrooms; wild game; fresh fish from local lakes—not just trout but perch, pike, and the sublime omble-chevalier. Fondue Savoyarde is the region’s most famous dish, but hearty soups and stews (among them the famous Potee), civets of game, potato dishes, and glorious fruit tarts all appear on the Savoyard table as well.

If you are a fan of winter sports, take note that The Savoie is home to many of France’s most fashionable ski resorts—Chamonix, Courchevel, and Val d’Isere among them—and these, of course, imply elaborate resort hotels: mountain palaces with serious dining rooms serving dishes that may or may not owe anything to their surroundings. But basic country cooking has survived as well in the Savoie, both in homes and in restaurants, and there are even signs today that the ski culture is beginning a romance with the region’s traditional gastronomy.

For nearly 200 years, in the autumn, the men of the village descended to larger towns to find work for the winter. The women and children stayed behind, often living with the livestock to keep warm. In spring, the men returned, rushing back to plant their crops and lead their animals into summer pastures. Summer was the time to harvest wild herbs to dry for the winter menu. Before the men left the village again, pigs were slaughtered, and hams and sausages were made. In the communal oven, loaves of rye bread were baked, to be stored for months on wicker racks. (Before serving, they were softened in a damp towel. Otherwise, they’d have been rock-hard.) With chestnuts and polenta, these were the staples of the winter diet.

During the long months of winter, the people of Chamonix also depended on a diet of potatoes, cheese, onions, and pork products. Today, these same ingredients are still basic to the local cuisine. One of the most popular offerings is an ancient specialty called reblochonnade (also known as tartiflette), a sturdy cousin of the classic gratin savoyard. The dish is made of thinly sliced potatoes sauteed with bacon and onions, moistened with cream, then baked in the oven. Finally, generous slices of creamy reblochon (a cow’s-milk cheese made in the Haute-Savoie) are melted on top. The dish feels hearty enough to insulate against the most bracing winter winds, all the way till spring. Local children still made their way to school through the snow in hobnailed wood-soled shoes. For lunch, they carried simple meals of potato fritters and cafe au lait, to be reheated over the school’s wood stove.

That was life—and food—here before skiing. Things began to change in 1878, when a Savoyard named Henri Duhamel bought some narrow wooden planks from Scandinavia at the Paris Exposition and introduced them to the Alps. “The use of skis permits a skilled Alpine peasant to go easily from one point to another,” explained an article in La Croix de Savoie in 1908.

By the 1930s, Val d’Isere had started to become a center for winter sports enthusiasts. One of the first hotels in town to earn a reputation beyond the Alps was Hotel Le Solaise, opened in December 1938 by Noel and Palmyre Machet. :The grocer in Tignes delivered provisions for the whole winter all at once,” Palmyre remembered. “We served Savoie ham, trout, and game. In those days, you had to have a passion for the mountains to come to Val d’Isere. There were no lifts to get you up the slopes. You had to be dragged on sealskins by mules. Everyone carried spools of red wool to unwind for marking spots susceptible to avalanche.

Original vintage skiing poster by Paul Ordner (1900-1969) featuring a dynamic image of a skier carving through the turns of a slalom race on a mountain piste. Mont Revard is a mountain in the Bauges mountain range in Savoie, France, home to the Le Revard ski resort, also used as a finishing stage of the Tour de France. Mont Revard a 1550m – Ecole de Ski / Ski School – PLM (French railway line).

Today, skiing in Val d’Isere is a high-tech pursuit, but at the table, time-honored specialties of the region are very much in evidence—crozets (small cubes of buckwheat pasta), diots (local sausages, usually braised in white wine), polenta, and Potee. The Hotel Le Solaise is gone, but at the restaurant that bears its name, Laurent Caffot, the Machets’ grandson, prepares exquisite frogs’ legs and omble-chevalier. He turns plebeian snails into a light and elegant fricassee. And he is not afraid to marry foie gras with polenta, one of the simple foods of yesteryear. The roots of the village still run deep.

Still, local residents don’t forget their history: Charlemagne waged battles here against the Lombard armies; pilgrims and merchants passed through, traveling between France and Italy. The ascent from Piedmont was long and steep. On the French side, the slope was milder. Travelers made their descent in sledges made of bound branches, which moved fast but were short on comfort. Happily, at the end of the journey there were inns and taverns.

Chicken Savoyarde

The Savoy region of France borders on Switzerland and Italy and is jagged with the French Alps. It is well known for its wines, cheeses and Savoyarde cuisine, that is rich with cream and delicate cheese sauces. This recipe for Chicken Savoyarde is typical of that style of cooking, featuring sautéed chicken breasts that are cooked in a white wine and served with artichokes and a smooth velouté enriched with cream and Gruyere cheese. Broiled until bubbly and golden brown, this dish is a perfect entrée for a Sunday Dinner. The boneless chicken and artichoke bottoms, baked in a white wine sauce.  It can be prepared ahead and baked at the last minutes.  Very little work for gourmet main course.   You can serve this dish with a green salad, asparagus and mashed potatoes for a complete meal.

Serves 6 to 8

Ingredients:
For the Chicken:
4 whole chicken breasts, 1 1/2 pound each, boned, skinned, and split
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 medium onion, sliced
1 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
Salt, to taste
a dash of ground black pepper
1/2 cup dry white wine

For the Sauce:
1 tablespoon butter
1 tablespoon all purpose flour
1/2 cup chicken stock
¼ cup dry white wine
1/2 cup heavy cream
salt, to taste
freshly ground black pepper, to taste
1/2 cup Gruyere cheese, grated
½ tablespoon Clovis Tarragon Dijon Mustard™ (See Cook’s Notes)

One 14-ounce can of artichoke bottoms(See Cook’s Notes)
6 thin slices of Swiss cheese
1/2 cup Parmesan cheese, grated
Fresh chopped parsley, for garnish

Directions:
Pat the chicken breasts dry with clean paper towels. Add the flour to a shallow dish and season with salt and pepper.  In a large heavy skillet, over medium high heat, add the vegetable oil and butter. When the butter is melted, add onion, tarragon and them. Sauté onion until tender and translucent.

Dredge the chicken in the seasoned flour and shake off the excess. To the onion mixture in the skillet, add the chicken breasts, four pieces at a time, arrange then in a single layer. Sauté the chicken breasts for 15 minutes, turning once with tongs. Remove the chicken from the skillet; add the remaining uncooked chicken breasts and repeat the cooking process. Return all the chicken to the skillet.

To the sautéed chicken breasts in the skillet, add about 1/2 teaspoon of salt, a dash of pepper and 1/2 cup dry white wine; mix well. Cover and simmer the chicken over low heat for about 5 minutes. Meanwhile, make the sauce.

To Make the Sauce. Melt the butter in a pan and stir in the flour to make a roux. Cook gently for 1 minute. Remove the pan from the heat, and gradually stir in the stock and wine. Finally, add the cream, tarragon and a little salt and pepper to taste. Return to the heat and simmer gently for 5 minutes, then stir in the cheese and the mustard. Taste and adjust seasonings. Use in a chicken gratin as directed below.

In a small saucepan, over low heat, gently warm the artichokes and drain.

Arrange the chicken breasts  in a shallow heat proof baking dish, preferably glass. Arrange the artichokes around the chicken. Spoon the sauce all over the chicken and artichokes. Lay a slice of Swiss cheese on top of each chicken breast. Sprinkle with a dusting of Parmesan cheese. Place the baking dish under the broiler and broil until chicken is thoroughly heated and the cheese is bubbly, about 5 minutes. Garnish with parsley and serve hot, family style.

Cook’s Notes:

Sauce: You can make this sauce as a stand alone accompaniment for other dishes. The sauce makes the perfect partner to Sunday’s roast chicken and can equally well be used to dress up the left-over chicken next day.

Mustard: If you cannot find  Clovis Tarragon Dijon Mustard™, feel free to use 1 tablespoon of commercially prepared mustard and 1 teaspoon of chopped fresh tarragon as reasonable substitutes.

Sour Cream: You can substitute sour cream for the heavy cream. There are variations of this recipe that do use sour cream and sometimes half & half.

Onion Mixture: In the original recipe, it appears that the onions were discarded in the presentation of the final dish. In making a kitchen sustainable, the onion and wine mixture can be pureed and frozen for future use, such as a base for a  vegetable or onion soup.

Artichokes: Canned artichoke bottoms sliced is used n this recipe. But you can also use artichoke hearts, if artichoke bottoms are not available in your local supermarket.  Also note that fresh Jerusalem artichokes, when in season, are delicious and a less expensive alternative to artichoke hearts and bottoms. To cook them, scrub the artichokes; boil in salted water until fork tender. Drain, peel and slice into rounds.

Trying Something NEW!

Recommended Products

We are starting a new feature with this blog.  We get so many questions in our emails about the products we used in our recipes as well as the styling featuring our plates and props in the photographs. As an Amazon Associate and member of other affiliate programs,  we earn a very small commission from qualifying purchases to support our little blog here on wordpress.com. For a full description about the products, please click on the  highlighted links below.

Thank you for browsing and shopping!

It is greatly appreciated.

Roland Artichoke Bottoms Extra Large, Can, 13.75 oz

Clovis Tarragon Dijon Mustard,Jar,  7 oz (200 gram) 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you!

Advertisements

Roasted Chicken with Stone Fruits and Red Onion

This recipe was originally created by Melissa Clark, for the New York Times. It is a sheet-pan dinner of roast chicken, plums and red onions. She came up with it as a dish appropriate to Rosh Hashana, the Jewish New Year, which begins on September 18, 2020 but it’s outstanding meal that can grace any table for a great family style meal.

This sticky, bright-flavored joyful meal is beautiful to behold and easy to make. This sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including cherries, peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this dish with rice pilaf, couscous, polenta or warm flatbread for a festive meal.

Recipe Adapted from

Melissa Clark

New York Times Cooking September 2020

 

Serves 4 to 6

Ingredients:

2 teaspoons fennel seeds 2 tablespoons fresh lemon juice

1 teaspoon grated lemon or orange zest

4 garlic cloves, finely grated

2 teaspoons honey

¼ teaspoon ground allspice

A very large pinch crushed red-pepper flakes, or to taste

One whole 3 1/2 pound chicken, cut into parts

Kosher salt, to taste

Ground black pepper, to taste

2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices

1/2 cup cherries, pitted and halved

1/2 cup nectarines, pitted and cut into 3/4-inch thick slices

6 fresh thyme sprigs

1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges

Extra-virgin olive oil, for drizzling

⅔ cup torn mint, basil or cilantro leaves (or a combination), for garnish

Maldon salt flakes, for garnish

 

Directions:

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade.

Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 º F. Put the chicken pieces, fruit and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt.

Drizzle everything with olive oil. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

To serve, transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky Maldon salt.

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you!


B. Smith’s Swamp Thang with Deep Fried Julienne Vegetables

The Late Barbara Smith (1949-2020), was a famed fashion model and was the first African American woman to appear on the cover of Mademoiselle magazine. She went on to build an empire that included television shows, restaurants, her own furniture line (another first for an African American woman), and other lifestyle products from rugs to kitchenware. Called “one of the most formidable rivals of Martha Stewart” by The Wall Street Journal, Barbara Smith not only shattered glass ceilings, she also brought America a casual, elegant, easy style that is all her own. This recipe is from “B. Smith Cooks Southern-Style”, published in 2009. This cookbook focuses solely on the food – no table settings, no party plans – and gives readers more than 200 recipes and colourful tales from her incomparable career. Readers and home cooks alike will find a number of mouthwatering dishes based on Southern cuisine. One of her most popular dishes, The Swamp Thang ,was created at her Union Station restaurant in Washington D.C. The list of ingredients include shrimp, scallops, crawfish that are combined in a creamy light Dijon mustard sauce and napped over collard greens. The dish is finally dressed with deep fried julienne vegetables.
I would order this signature dish every time I visited her establishments in both D.C. and New York. And even though it always tasted slightly different every time I had it, I was never disappointed. The dish is Southern comfort food that has been elevated. The food always reflects the soul of the person who cooks it. And as a cook, I get the feeling that the dish was spontaneously created by whatever items were left in the pantry. It has a feel of a kitchen sink kind of recipe, which in my opinion are the best kind, because it leaves so much room for interpretation and the imagination of the cook. So as one who like to experiment, I added my own spin to the dish, by searing the scallops rather than adding them to the mustard sauce. It makes the dish all the more visually appealing.
Adapted from
“B. Smith Cooks Southern Style”
2009
Serves 6 to 8 Ingredients: For the Seafood Mustard Sauce:
4 tablespoons unsalted butter, divided               
1 cup white onion, finely
1 cup red onion, finely diced
1/2 cup finely diced green bell pepper                  
1/2 cup finely diced celery          
2 cloves garlic, minced
1 pound medium scallops 
1 cup white wine                      
1 teaspoon dried thyme leaves        
1 bay leaf                                  
2 cups fish stock                        
1 tablespoon lemon juice              
1 tablespoon Worcestershire sauce           
1 cup heavy cream                     
2 tablespoons Dijon mustard 
1/2 teaspoon Old Bay Seasoning
1 pound medium shrimp, shelled and deveined
1 pound crawfish tails, peeled
Salt, to taste
Ground black pepper, to taste
Cooked Collard Greens,for serving
Deep-Fried Julienne Vegetables, for garnish (Recipe Follows)
Fresh chopped parsley, for garnish
Directions: In a medium Dutch oven, heat 3 tablespoons of butter over medium high heat. Add the onion, bell pepper, celery and garlic and saute for 5 minutes, until vegetables are soft and the onion is transparent. Add the wine, thyme and bay leaf. Reduce heat to a simmer and cook for 2 minutes. Add the stock, lemon juice and Worcestershire sauce and return to a boil. Stir in the heavy cream, mustard and the Old Bay Seasoning. Reduce the heat to medium low. Add the shrimp and crawfish tails. Cook for 5 minutes or until the shrimp are pink. Season with salt and pepper to taste. Remove the bay leaf from the sauce and discard. For the Scallops: Pat the scallops dry with paper towels. Season generously all over with salt and pepper. In a separate skillet heat the 1 tablespoon of butter over medium-high heat. Place the scallops in the skillet in a single layer, spaced about an inch apart. The first scallop should sizzle on contact. If it doesn’t, wait a few seconds to let the pan heat before adding the rest. Do not crowd the pan; work in batches if necessary. Cook the scallops undisturbed for 2 minutes. If the scallop doesn’t release easily from the pan, let it cook for another few seconds until it does. Flip the scallops over. Cook the scallops on the second side undisturbed for 2 to 3 minutes more. Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, like well-set Jell-O; do not overcook or the scallops become tough and chewy. To serve, place a helping of collard greens to the center of a plate. Nap the seafood mustard sauce over the collard greens. Garnish with the deep-fried julienne vegetables. To finish the dish, add the seared scallops and sprinkle with parsley. Enjoy this classic signature dish from B. Smith. For the Deep-Fried Julienne Vegetables: Ingredients:
1 cup 1/4-inch julienne zucchini            
1 cup 1/4-inch julienne yellow squash       
1 cup 1/4-inch julienne carrot              
1 cup 1/5-inch julienne sweet potato        
1 small julienne shallot
1 cup whole milk    
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying
Directions: Add the vegetables an milk to a 1 gallon resealable plastic bag. Place the bag in a bowl and refrigerate for 1 hour. Preheat the oven to 200 o F. In a deep Dutch oven or caste iron skillet, add enough oil to reach a depth of 1 inch. Heat the oil over medium high heat to 350 o F. In a shallow dish, combine flour, salt and pepper. Using a colander, drain the vegetables and toss them into the seasoned flour. Transfer the vegetables to a large sieve and shake off the excess flour. Working batch, deep fry large handfuls of the vegetables in the hot oil for 2 to 3 minutes, or until golden brown. Using a wire spyder or skimmer, or slotted spoon, remove the vegetable from the oil and drain on paper towels. Keep warm in the oven until ready to serve.
Photo Credit: Tangie Holifield, 2020
Photo Credit: Tangie Holifield, 2020
Cook’s Notes: Shrimp or even chicken broth will  work well in this recipe. If you cannot find fresh crawfish, you can substitute frozen crawfish tail, just make sure that you defrost them before using. Remove the side muscles from the scallops if needed. The side muscle is a little tag of muscle tissue on the side of the scallop that secures it to the shell and may still be on the scallops. It will feel a bit tough and its fibers run opposite the rest of the scallop. Just pinch it with your thumb and first finger and pull it away. If you miss one, don’t worry; they’re a little tough to chew, but are safe to eat. Cook the scallops as the last thing you do before serving dinner. Prepare everything else so that the scallops can be served immediately after cooking, while they are at their best.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you!