With Button Mushrooms

Oeufs Meurette – eggs in red wine sauce

Posted on: 8th Mar, 2014by frenchie

Thinking about our Burgundy region dinner next week reminded me of this dish which we first ate in Beaune in Burgundy many years ago – ‘oeufs meurette’ – eggs in red wine sauce. I used to make it regularly but somehow had forgotten about it. The sauce is also a delicious accompaniment to poached prawns. […]

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Braised Venison and Chestnuts

Posted on: 5th Mar, 2014by frenchie

This is a rich stew that I’ve adapted from a French recipe book that concentrates on rustic country food from south west France. Because food was cooked over an open fire it was easier to have everything in one large pot hence the development of many slow-cooked braised dishes like this. Chestnuts, which pre-dated potatoes, […]

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Coq au Vin

Coq au Vin

Posted on: 5th Mar, 2014by frenchie

It’s thought to originate in Burgundy where cockerel was cooked in red wine, hence the name. I imagine the birds were large, several years old and needed to be slowly cooked for hours. This is one of my favourite meals as it’s flavoursome and quick. Ingredients (serves 4): 8 chicken thighs – skin on, bone […]

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Chicken Chasseir with Potato Gratin Dauphinois

Chicken Chasseur

Posted on: 5th Mar, 2014by frenchie

I’ve made this dish, Hunters’ Chicken, for about 35 years and now it’s on our bistro menu. I love the combination of chicken, tomatoes and mushrooms and, it’s easy. I always add baby potatoes as it makes a whole meal in one dish. Our bistro chefs leave them out so I’ve made them optional. Ingredients […]

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