Coq Au Chardonnay

Pasta dishes are always a good idea!

Mix salt, bell pepper and paprika and season the poulard pieces with it. In a roasting pan, fry them heartily all around in the hot clarified butter. Remove from the roasting pan.

Add shallots and garlic to the pan and sauté. Add half of the wine and the stock. Place poulard pieces and tarragon sprigs (1) in the sauce and steam on medium fire with the lid closed for about forty-five minutes, the meat should be very soft. Lift out of the sauce and keep warm. Strain the sauce.

Let the butter melt. Meanwhile, roast the mushrooms in it for two to three minutes. Add tomatoes and tarragon (2), the rest of the white wine and the strained sauce and cook everything together over a high fire until it is half done. Add the cream cheese by the spoonful, the sauce should thicken slightly. Season to taste with salt and freshly ground pepper.

Before serving, mold the poulard pieces into the sauce and simmer repeatedly for ten minutes.

It goes well with fine pasta.

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