taste
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.

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
- 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)