Poulet aux Peches

An extravagant dish perfect for that extra-special dinner party, Poulet aux Peches (poo-lay oh pesh) is not difficult to make and looks and tastes spectacular. Serve with pureed potatoes and sauteed courgettes . Accompany this dish with well- chilled white Burgundy wine.

2 oz. seasoned flour, made with

2 oz. fiour,

1 teaspoon salt and

½ teaspoon black pepper

4 chicken breasts, skinned and boned

4 oz. butter

4 fl. oz. white wine

2 medium-sized peaches, blanched, peeled, stoned and thinly sliced

2 fl. oz. orange-flavoured liqueur ‘, teaspoon grated nutmeg

2 teaspoon salt

½ teaspoon black pepper

4 fl. oz. double cream

1 tablespoon cornflour dissolved in 1 tablespoon water

Place the seasoned flour on a plate and roll the boned breasts in it, one by one, shaking off any excess. Set aside.

In a large frying-pan, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the chicken breasts to the pan and brown them for 6 minutes on each side.

Pour in the wine and bring the liquid to the boil. Reduce the heat to low and simmer the chicken for 20 to 25 minutes or until the chicken is tender. With tongs, remove the chicken breasts from the pan. Keep warm while you prepare the sauce.

Add the remaining butter to the frying-pan and melt it over moderate heat. When the foam subsides, add the peach slices and cook, stirring occasionally, for 3 minutes. Add the orange-flavoured liqueur, nutmeg, salt and pepper to the pan and bring the mixture to the boil, stirring frequently.

Reduce the heat to low and stir in the cream, then the cornflour mixture, stirring constantly. Return the chicken to the pan and cook the mixture, stirring occasionally, for 2 minutes or until it is hot but not boiling.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus