Supremes de Volaille a l'Ecossaise and a Chardonnay from Burgundy #Winophiles

Sounds pretty fancy doesn't it?  If you want it to sound even fancier, pair it with a White Bourgoin.  The results will be the same because White Bourgoin is simply Chardonnay grown in Burgundy, France.  And Supremes de Volaille a l'Ecossaise?  Well that, my friends, is simply, chicken breasts in a white sauce with vegetables.  Ooooh LaLa......

The French Winophiles are pairing a favorite recipe from Julia Child, who is not at all French by the way, with a wine from France.......

Cindy of Grape Experiences is hosting this fun event and I couldn't be more excited.  I love Julia Child.  I remember watching her as she and Jacques Pepin cooked together on PBS.  It was always fun and one of the first cooking shows that I watched.

What I liked best about the show was that, while all these recipes sound pretentious, Julia herself was down to earth, relaxed and fun.  She made it clear that Mastering French Cooking was possible for everyone.  This recipe that I am sharing today comes from her cookbook, Mastering the Art of French Cooking. 

 This is the same cookbook that blogger, Julie Powell, of Julie and Julia fame, spent a year cooking from as depicted in the movie. I have not made all the recipes in this book but all of the recipes I have made have been successful.  I am linking this post to Foodies Read and Weekend Cooking.

But let me say this....the cookbook was very intimidating to me.  It is written in such a way as to give you a Master recipe and then all the variations of the recipe.  I'm going to do you a big favor and write the recipe all in one fell swoop so that you can see how very easy this recipe is to master.

I adapted this recipe.....GASP!!!  I know.  Who am I to adapt a recipe from a great chef?  Well, let me tell you a little secret.....Julia was not a trained chef.  She was just a home cook who had a great personality and loved to spend time in the kitchen.  She was me.....but older.....and probably smarter....and for sure, funnier.

Don't worry, the adaptations are small.  Leeks instead of onions and changing the wording and ingredient list to be more user friendly.

I got so excited talking about Julia Child that I almost forgot that this is a French Winophiles Event.  Oh my word...what is a French dinner without wine?  It is sad...that's what it is.  So for this chicken dish that I served over a simple brown rice and quinoa mixture, I opened a bottle of Chardonnay from Burgundy.  

If you serve this dinner to guests and want to impress them, feel free to use the French language.  I, myself, am very careful about using French when speaking because I have a son in law who was born and raised in France and listening to him makes it very clear that I have a loooooong way to go in pronunciation and inflection.  So I speak in English and let him translate for me.

So let's talk about this Chardonnay from Burgundy.  This 2019 Joseph Drouhin Bourgogne Blanc was purchased from wine.com for less than $20.  It is crisp bright and delicious.  It smells of apples and grass. Drouhin's wines are certified organic since 2009.  This wine is aged in stainless vats for a clean, fruity, light wine that paired very nicely with the rich buttery flavors of the chicken.

The Winophiles are all getting together tomorrow morning at 11 AM ET to talk about the dishes we served and the pairings we chose.  It is going to be a lot of fun and we hope you will join us.  You will find us on Twitter Chat by following #Winophiles.  Here are the topics we will be discussing...... 

• Host Cindy Rynning of Grape Experiences is recreating Julia’s first meal in France with Dîner Ce Soir: Sole Meuniere à la Julia Child and La Perrière Blanc Fumé de Pouilly 2018.
• Wendy Klik of A Day in the Life on the Farm tempts with Supremes de Volaille a l’Ecossaise and a Chardonnay from Burgundy.
• Terri Steffes of Our Good Life pairs A Julia Child Omelet and Meyer-Fonne Riesling.
• Jane Niemeyer of Always Ravenous presents Coq au Vin à la Julia Child and Savigny-Lès Beaune Pinot Noir.
• Nicole Hudson of Somm's Table surprises with Julia's Rôti de Porc Grand' Mère and Couvent des Thorins Moulin-à-Vent.
• Gwendolyn Alley of Wine Predator entices with Julia Child’s Braised Short Ribs with a Bordeaux Petit Verdot.
• Camilla Mann of Culinary Adventures with Camilla embraces La Vie en Rose with Pink Apples and Pink Bubbles: Tarte Tatin + JCB No. 69 Brut Rosé Crémant de Bourgogne.

I hope our chat inspires you to make a recipe or two and order up a bottle for French wine to pour and pair.  Bon Appetit and Tchin Thcin.

Chicken, Sauce, Cream, quick, easy

Entree, Chicken

French

Yield: 4 serving

Author: Wendy Klik

Supremes de Volaille a l'Ecossaise

Tender, moist chicken breasts in a white cream sauce with vegetables.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 4 (6 oz) Boneless, skinless chicken breasts
• 1 slice lemon
• salt and pepper, to taste
• 1 leek, white and light green parts, cut in half and sliced into moons
• 1 carrots, scraped, halved and diced
• 1 stalk celery, halved an diced
• 4 T. butter + more for buttering parchment
• 1/4 c. chicken stock
• 1/4 c. dry vermouth
• 1 c. heavy cream
• 1 slice lemon
• chopped parsley leaves, for garnish

Instructions

1. Sprinkle chicken breasts with lemon juice and season with salt and pepper.  Set aside.
2. Melt the butter in the bottom of a dutch oven over med high heat until foamy.  Add the leek, carrot and celery.  Season with salt and pepper and cook until softened, 4-5 minutes, stirring occasionally.
3. While vegetables are cooking cut a piece of parchment in a round to fit inside the dutch oven and butter one side.
4. Add the chicken to the pan with the vegetables and turn to coat in butter.  Place the parchment, butter side down onto the chicken.  Cover the dutch oven and place into a preheated 400* oven, for 6-10 minutes, until the chicken reaches 165*.  Remove chicken to a platter and tent with foil to keep warm.
5. Place the dutch oven with the vegetables onto the stove over med high heat.  Add the broth and vermouth and cook, scraping up any browned bits, until reduced and syrupy.  Whisk in the cream and cook until slightly thickened, one or two minutes.  Off heat, stir in the juice from the remaining wedge of lemon.  Taste and season with additional salt and pepper, if needed. 
6. Pour over the chicken and garnish with parsley, if desired.

Notes:

Adapted from Mastering the Art of French Cooking by Julia Child.

Nutrition Facts

Calories

371.31

Fat (grams)

18.83

Sat. Fat (grams)

10.29

Carbs (grams)

7.35

Fiber (grams)

1.16

Net carbs

6.19

Sugar (grams)

1.99

Protein (grams)

38.57

Sodium (milligrams)

290.92

Cholesterol (grams)

141.40

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