BRAISED CHICKEN WITH ZUCCHINI AND ROSEMARY 

HERE IS A VERY SIMPLE RECIPE TO PREPARE FOR A PLEASANT MEAL WITH FRIENDS OVER A BOTTLE OF SAINT-EMILION WINE.

Main course

Number of servings

min.

Preparation time

min.

Cooking time

ingredients

6 chicken fillets

4 big or 6 small zucchinis (courgettes)

100 g of Sainte-Maure like butternut goat’s cheese

1 garlic clove

Thyme/ Bay leaves

6 sprigs of rosemary

Olive oil

Salt and pepper

To go with my dish

Choose a Saint-Émilion wine

preparation

Preheat the oven to 220 ° C. Wash the zucchinis (courgettes), cut into two and then into thin slices (without peeling).
Place the zucchini on 6 sheets of greaseproof paper or aluminum foil (1 per person).
Put chicken fillet in each paper over the zucchini (courgette) to braise. Season with salt and pepper, and then add the chopped garlic, thyme and / or finely chopped bay leaf.
Finish with 2 slices of goat cheese per braised chicken fillet, a branch of rosemary and olive oil. Close the foil. Cook in the oven for 10 minutes.

It’s ready! Serve with a glass of Saint-Emilion appellations wine.

Gault et Millau a développé cette recette pour le Conseil Interprofessionnel du Vin de Bordeaux (CIVB)

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