Category Archives: Herbs

What’s for dinner?

Standard

Last night’s dinner:

Asparagus tartelette

 

asparagus-tartelette

   and Lapin and Porcini mushrooms Risotto

risotto

Bon appétit!

What’s for dinner?

Standard

Steak, new potatoes and stuffed mushrooms, washed down with a bottle of a DELICIOUS Bergerac 1998 from the personal reserve. Yummy!

IMG_1524

 

IMG_1519 IMG_1516

What’s for dinner?

Standard

Magret de canard with potato wedges , caramelised carrots and green beans

Bon appetit!

IMG_8641

IMG_8644

What’s for dinner?

Standard

2.2

Slow roasted lamb spare ribs!

Yummy!

3.3

1.1

What’s up?

Standard

9

What do you mean ” what’s up”? It’s C H R I S T M A S!

Merry Christmas!

This slideshow requires JavaScript.

 

7

What’s up?

Standard

I am really looking forward to this event! Salon Delissime is a great opportunity to meet professionals, taste and buy so many different products from all over France and generally a good fun!

What’s for dinner at La Croix du Reh?

Standard

IMG_7975 (4)

Limousin beef with ceps and warm new potato salad with fresh herbs

Bon appetit!

IMG_7975 (3)  IMG_7977 (2)

What’s up?

Standard

Just a small savoury buffet: tomato and  cream cheese cocktail, stuffed tomatoes, smoked salmon and cherry tomatoes muffins, feta muffins, “Toad in the hole” simplified 🙂

Bon appetit!

BUFFET

What’s for dinner?

Standard

Magret de canard ( duck breast) has never failed to please our guests.

Bon appetit!

magret (2)

What’s up at La Croix du Reh?

Standard
Chicken Supreme

Chicken Supreme

In reply to the numerous requests from our B&B guests I thought, that it would be a good idea to put this recipe on the blog.

There is a story behind of the creating of this dish.

Seven years ago Peter ( my husband) and myself went to his son’s wedding.  The wedding reception was absolutely wonderful with bride and groom arriving on a horse carriage, the sun shining and the church bells ringing. It was very beautiful and memorable.

And of course the celebration dinner…

When we got back home, it became my mission to find the recipe for the “Chicken Supreme” , that we’ve had at the wedding. But every recipe , that was available on the internet at the time , called “Chicken Supreme”,  was not what I was looking for.

The only option was to try and recreate it in the kitchen.

And after a few goes, success! It was not that difficult to work out in the end.

Since all those years ago THE Chicken Supreme has become one of the favorite main courses at La Croix du Reh , our B&B, and every other guest, who ate it, asked for the recipe.

And so here it is:

CHICKEN SUPREME FROM GALYA’S KITCHEN

Ingredients
  • 1 large onion, finely chopped
  • 200 gr of quality SMOKED bacon or streaky bacon or lardons finely chopped
  • 4 – 6 large boneless, skinless chicken breasts
  •  100 ml of water or chicken stock ( if you don’t have fresh chicken stock, don’t use cubed stock, just water)
  • Thyme 10-12 sprigs , leaves stripped and woody stems discarded ( I prefer fresh Lemon Thyme, but the dry Thyme will do a pretty good job)
  • 100 ml of medium white wine heated to the boiling point
  • 30gr of butter
  • Salt , pepper
  • 1 tsp Cornflour
Method
  1. Preheat oven to 190°C
  2. On a dry pan ( no fat added) GENTLY fry bacon until golden and the fat melted away.
  3. In same pan add and GENTLY fry the thyme and the onion until soft and golden. If there is not enough fat in the pan, add some butter to help onion to golden. Remove from pan.
  4. Add the butter in the pan and quickly flash-fry seasoned  ( a little salt and generous pepper) chicken just to get some golden color on both sides. Add the onion and bacon to the chicken. Careful with salt, as the bacon is usually quiet salty.
  5. Add the simmered wine. Add the stock (or  water).  Bring all up to the boiling point.
  6. Remove the pan from the hob, cover loosely with foil and put it into the preheated oven on a top shelf. Cook for 20min. Uncover ( don’t discard the foil) and bake for another 10 minutes
  7. Take the pan from the oven and pour the juices into the small deep pan to make a sauce, leaving the chicken in the original pan. Cover the chicken with foil and a thick kitchen cloth or towel and put it aside to rest.
  8. Meanwhile , heat the juices in the small deep pan, adjust seasoning and thicken it, using a table spoon of Cornflour stirred  into 100ml of cold water.
  9. Once the sauce came to simmer and thickened, pour it back into the pan with chicken.
  10. Now it’s ready to be served with potatoes or rice and vegetables of your choice.

Bon appetit!