Monday, 15 June 2009

French Hens - La Flèche

La Flèche were bred in the Valley of La Sarthe, and although some people think that it takes its name from flèche, meaning “arrow” in French it is actually named for the town of La Flèche where poultry breeding centralized.

It's nicknamed the Devil Bird as it's V-shaped comb looks like horns. La Flèche are slow-maturing fowl and are also known as good foragers on open range, happily travelling over large area, good flyers and roost in trees. They were valued both for their tasty white meat and eggs. A cock may weigh up to 8 to 10lbs in weight and the early stock in the 1850s were blacks, reds, and fawns. The French settled on black as the uniform bird during the last century as black fowl commanded premium prices.

Poulet Sauté Parmesan

4 chicken breasts
2 oz butter
1 tsp flour
1 ½ cups single cream
2 ox Parmesan
seasoning
2 egg yolks
breadcrumbs
fresh tarragon leaves

Sauté the chicken breasts in butter till cooked. Melt the remaining butter in a saucepan, add the flour, then add the cream. Stir slowly and allow it to come up to boiling point. Add ½ oz of the cheese and the seasoning. Add the egg yolks and stir till thickened.

In an oven proof dish sprinkle half of the remaining Parmesan, place the chicken on top and cover with the sauce. Mix the remaining Parmesan with the breadcrumbs and sprinkle over the dish. Brown in a hot oven for 5 – 7 mins. Scatter over the tarragon leaves and serve immediately.

1 comment:

joeshico said...

Chicken Parm is absolutely my favorite 'Italian' dish. I judge Italian restaurants by how well they do the Chicken Parm.
Your recipe is a little different, but a must try. It looks too good to spoil with tomato sauce.