Practical information

• Prep time
  10 min
• Cooking
  12 min
• Ready in
  22 min

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• Recipe preparation steps

• 1
  Preheat oven to 75°C.
• 2
  Heat the oil and butter in a large frying pan over medium heat. Cook the bacon and onions until the onions start to soften.
• 3
  Season the non-skin side of the chicken pieces with salt and pepper. Move the onions and bacon off to the sides of the pan and add the chicken. Season the skin side of the chicken while it browns on the first side.
• 4
  When the underside of the chicken is brown, add the mushrooms, tomato, and wine to the frying pan. Bring to a boil, reduce heat, cover, and simmer until the chicken is tender. As the chicken pieces are cooked, transfer them to a bowl in the oven.
• 5
  When all the chicken pieces are cooked and transferred to the oven, remove the lid from the frying pan and increase the heat to high. Reduce the sauce until thick.
• 6
  Arrange the chicken pieces on individual serving plates. Mix the chervil into the sauce and spoon the sauce over the chicken pieces.
• Ready !

• Recipe preparation steps

• 1
  Ground Blanch the lamb by putting it in boiling, salted water for 15 minutes.
• 2
  Drain the leg and dry it well with absorbent paper or a clean cloth.
• 3
  Melt the fat in a large, deep casserole.
• 4
  Add the lamb and brown it all over.
• 5
  Put the garlic cloves around the lamb.
• 6
  Pour over the Armagnac or brandy and set it alight.
• 7
  When the flames die down, add the wine and season with salt and pepper to taste.
• 8
  Cover the casserole tightly, using foil to make a perfect seal.
• 9
  Cook over very low heat for 5 or 6 hours, turning the meat over every 2 hours.
• 10
  Serve the lamb on a large dish with its cooking juices and place the garlic around it in a circle.
• 11
  This dish is traditionally served with pureed haricot or broad beans or a dandelion salad.French name: Gigot Périgourdin à la Couronne d'Ail.
• 12
  This wonderful dish appears in various parts of France under different names.
• 13
  The long slow cooking removes any slight bitterness from the garlic and it becomes a vegetable - tender, golden brown nuts of delicate flavour.
• 14
  It is a dish for midsummer, when the young garlic is still tender and juicy, its fat stalks coloured with green and purple streaks, its skin silky.
• Ready !

• Recipe preparation steps

• 1
  For orange butter: combine ingredients (including 1tablespoons Grand Marnier) with a rubber spatula and set aside.
• 2
  Preheat oven to 205°C.
• 3
  Choose the least attractive side of each crêpe and spread about one-sixth of the orange butter over the entire side. Fold the crêpes in half and then into quarters. Arrange in groups of three on a buttered baking sheet. Bake for 4 minutes.
• 4
  Place baked crêpes on heated serving plates. Heat the last 2 tablespoons of Grand Marnier in a small saucepan, flame, and divide among the plates. Serve immediately.
• Ready !

• Recipe preparation steps

• 1
  Pre-heat oven to 400°F
• 2
  Prepare the choux pastry : in a medium saucepan, pour the water, salt and the cubed butter. Bring to the boil and let the butter melt.
• 3
  Remove from heat and add the flour and sugar all at once. Sharply stir with a wooden spoon until the mixture is well blended ; the pastry must become a ball which does not stick to the bottom on the pan. Let it cold for just a few minutes.
• 4
  One after the other, add the 2 eggs in the paste, and beat vigourously to incorporate them ; finish turning for a while still with the wooden spoon.
• 5
  On a baking sheet, display balls of paste ; they must be the size of a walnut and you can easily do it using two teaspoons Leave space between each for they will rise.
• 6
  Bake for 20 minutes, then turn the oven off, leave the oven door half-open and let the choux dry inside for another 15 minutes.
• 7
  With a pointed and sharp knife, split the choux in halves (horizontally).
• 8
  Prepare the chocolate sauce : cut the chocolate in small squares and put them in a small heavy saucepan with 3 spoons of milk. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan (add one or two spoons of water if it does). Add the double cream and mix.
• 9
  Quickly put a small ball of ice cream in each choux, display them evenly in the ear dishes, pour the chocolate sauce over.
• 10
  Serve right away.
• Ready !

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