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Culinary Vacations for Lovers of Food and Wine

Passport to Provence Culinary Vacation

France

Spring Chicken in Green Lemon Sauce.

Serves 6

2 spring chickens (or one large chicken)

herbs: tarragon, parsley, basil, chives

6 green lemons

1/2 litre white wine

2 onions

2 carrots

2 tablespoons of olive oil

Salt and Pepper

1 cup heavy cream

Cut the chicken into smaller pieces and place into a bowl to be marinated. Sprinkle with herbs and pour the marinade over (wine, lemon juice from 4 lemons, 1tablespoon of olive oil, salt/pepper).  Peel the two remaining lemons and slice. Cook the carrots in a pan with one tablespoon olive oil; add the onions and a pinch of herbs. When the vegetables are lightly browned, pour into an oven baking dish. Place the spring chicken pieces on the vegetables. Bake in a warm oven at 430°F (220°C) for 20 to 25 minutes. Heat the marinade and reduce by about a third, add the heavy cream to make your sauce. When the spring chicken is cooked, pour over the sauce at the last minute just prior to serving. Decorate with sliced lemons.

Bon Appetit!

Chef’s Notes:

A spring chicken is a young chicken having tender meat. Substitute yellow lemons or limes if green lemons are not available.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.