A simple, yet superb way to cook a young chicken, Hyeres Chicken may be served with Petits Pois a la Francaise and Carottes aux Champignons. Accompany it with a white Cotes de Provence wine.
2 oz. butter
1 tablespoon olive oil
3 lb. chicken, cut into
8 serving pieces
4 fl. oz. brandy
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
5 fl. oz. double cream
1½ teaspoons beurre manie
In a large, heavy frying-pan, melt the butter with the olive oil over moderate heat. When the foam subsides, add the chicken pieces and fry them, stirring and turning occasionally, for 5 to 7 minutes, or until they are lightly browned on all sides.
Reduce the heat to low and pour over the brandy. Simmer the chicken pieces for 30 to 35 minutes, or until they are tender.
With a slotted spoon, remove the chicken pieces from the pan and place them on a warmed serving dish. Keep the chicken pieces warm while you make the sauce.
Add the lemon juice, salt and pepper to the cooking juices in the pan. Bring them to the boil over moderately high heat, scraping in any brown bits from the pan. Reduce the heat to low and stir in the cream and the beurre manie, a small piece at a time. Cook the sauce for 3 minutes, or until it is hot and fairly thick but not boiling. Pour the sauce over the chicken pieces and serve immediately.