Monday, May 18, 2009

French cooking without oven? Possible!

[Desole pas de Francais pour cette entree]
Hello everyone,

I have been reminded recently by a good friend of mine that ovens are not too common in Asia, and in Singapore. Even though (most of) french cooking requires an oven, I will try to share once in a while a recipe that you can try at home, without an oven.

As usual, please click on the pictures to expand them.

This time round, let's try the..

Chicken in Creamy white wine
(do *not* try if you are on Diet!)

Ingredients for 2-3 (Click on the picture to expand it):

- Chicken Breast (2 pieces)
- Mushroom (one scmall pack)
- Olive Oil (a few spoons)
- Few small onions
- Creme: half a pack; about 100ml. Found at Fairprice.
- White wine (pref Dry): about 20cl. This small bottle found at Fairprice in Bishan. Bedok should also have these small bottles
- Bay Leaves, Thyme, Salt, Pepper
- Pasta. Preferably fresh, but dry will do as well. Plan enough for 2-3 people.

Please note that I do not have a habit of using proper cooking terms. I leave that to the professionals :)

First and foremost, a few spoons of olive oil at the base of the pan. Fire the pan, and add the garlic, finely chopped.
Once the garlic starts to turn Yellowish, add-in the Chicken, and stir well.

Add in the Mushroom cut in halves, salt, pepper, Onions (in halves), Bay leaves (4-5) and Thyme. When you think you have enough thyme, pause, then add 50% more. :)

Cover for a few minutes, over a soft fire, until the mushrooms and onions start to soften. Then add almost all the 20cl of white wine. I have the habit of keeping 2-3cl on the side to add at the end (or to drink..), but you might also put it all if you wish.

Cover again, and keep it under a soft fire for about 15 min. In the meantime, prepare your pasta, and boil it.

2-3 min before the pasta is ready, uncover the main dish, and pour the 10cl of cream. Add in whatever wine remains if any, adjust the salt & pepper level. Don't hesitate to add more thyme. Stir well. Note that the sauce should be fairly liquid at this point in time.
Keep it uncovered while it boils freely for 2-3 min.

Slowly add-in the boiled pasta and stir well for a good 3min, time for the sauce to impregnate the pasta.

Serve & eat while it's hot! A nice Dry white wine would go well with it, if not simple tea will do :)



Anonymous reiko said...





2:09 AM  
Anonymous Anonymous said...

おいしそうに見えないか.. T__T


6:01 AM  
Anonymous le tob said...

non non non ! je fais plein de bon plats FRANCAIS et sans four ! le four n'est pas une nécessité pour la cuisine française allons !!

1:57 AM  
Anonymous Anonymous said...

Donne moi des idees..
je pensais
- aux crepes
- Ragouts / Blanquettes en tout genre
- Cailles aux petits pois
- Quenelles maison en sauce

.. apres ca je suis sec :)


6:22 AM  
Anonymous le tob said...

rahhhh et le boeuf bourguignon, et les cassolettes d'escargot de bourgognes, et les cuisses de greuches, (bon les 2 dernier doivent pas etre simple à trouver, et la poule eu riz que j'aime temps ! et le poulet basquaise (ca c super bon !) et les andouillettes au vin blancs !!
bon si la dedans tu trouve rien !

12:57 AM  
Anonymous tibo said...

dear reiko !!

your brother in law wishes you a happy birthday !

en japoçais : otanjobi omedeto kosaimassssssse


1:13 AM  
Anonymous Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.


2:00 PM  

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