With Coeliac Awareness Week about to arrive (11th – 17th May), it’s very appropriate for H&C News to feature a gluten free recipe, and we are delighted to have the opportunity to select one from Bistrot Pierre.
Bistrot Pierre presents a comprehensive gluten free menu all year round, with extensive choices for both lunch and dinner (see link below).
Here, we show one of the stars of the new Spring/Summer menu: Poulet Printanier, which is not only gluten free but can be made at home.
Pan-fried chicken breast with fricassée of wild mushrooms, peas and asparagus
This lovely dish will win over any guest. The succulent chicken, accompanied with the creamy sauce and fresh greens makes it irresistible.
Serves: 4
- Preparation time: 60 minutes
- Cooking time: 40 minutes
Ingredients
- 4 Chicken breast fillets
- 29g Medium onions
- 12g Garlic
- 80g Button mushrooms
- 40g Oyster mushrooms
- 40g Shitake mushrooms
- 120ml White cooking wine
- 16g Fresh tarragon
- 16ml White wine vinegar
- 240ml Whipping cream
- 120ml Chicken stock
- 0.5g Cornflour
- 20ml White truffle oil
- 60g Asparagus
- 40g Garden peas
- Salt and pepper for seasoning
Mise En Place
- 1 Finely chop the garlic, onions and tarragon leaves.
- 2 Wash and slice all the mushrooms.
- 3 Marinate the chicken with salt, pepper and half of the garlic for an hour.
- 4 Cut the asparagus into 2 or 3cm pieces and steam for a minute.
- 5 Chill in iced water, store ready for serving.
Method
- Lay all the mushrooms on a baking sheet, sprinkle with salt and pepper then roast in the oven for 6 to 10 minutes. Drain the mushroom stock and reserve for the sauce.
- Sauté the rest of the garlic until lightly brown, add the onions and sauté for 5 minutes.
- Add the vinegar, white wine and mushroom stock to the chicken stock letting it reduce by half.
- Add the cream and let it simmer for 20 minutes — it should start to slightly thicken. Add the cornflour (mixed in cold water) to achieve light coating consistency.
- Add the cooked mushrooms at this stage and simmer for a further 5 to 10 minutes.
- Cut asparagus into 2cm pieces and add along with peas into the sauce just before serving.
- Finish the sauce with half the tarragon and save the rest to garnish.
- Sauté the chicken on the griddle and cook in the oven for further 8 to 10 minutes. Rest for 3 to 4 minutes before serving.
- Pour over the sauce and garnish with chopped tarragon and drizzle of white truffle oil.
For our gluten free menu click here
For more information about Bistrot Pierre click here