Chicken mediterranean style with La Bolée du Minot
Prep time : 25 minutes
Cooking : 1 hour
8 fresh Italian tomatoes, blanched, peeled and diced
OR 2 cans of 796 ml (28 oz) diced tomatoes
1 chicken, cut into pieces
Flour with a light touch of salt & pepper
60 ml (1/4 cup) olive oil
6 garlic cloves thinly sliced
1 large onion, thinly sliced
1 finely diced green pepper
1 finely diced red pepper
24 small Paris mushrooms, cleaned
1 bay leaf
60 ml (1/4 cup) fresh basil, minced
250 ml (1 cup) La Bolée du Minot Cider
Freshly ground pepper and salt
Preheat oven to 180 ºC (350 ºF).
Flour each piece of chicken. In a large skillet, heat oil over medium heat and roast chicken on each side. Remove from heat and reserve.
Brown mushrooms in pan, add onion and let them caramelized lightly. Add garlic, and peppers mix well. Add tomatoes, cider, bay leaf and chicken pieces. Season with salt and pepper.
Cover and cook in oven for 45 minutes to 1 hour.
Serve chicken and mushrooms with its sauce. Garnish with basil leaves
Recipe: Richard Bizier
Food styling & Photography: Roch Nadeau