Recipe
Recipe to try out, Winter 2025
Recipe to try out, Winter 2025
This winter recipes tro try out: Normandy-style free-range cheicken and Risotto with truffles (V).
Enjoy!
Normandy-style free-range chicken
-Serves 4
-Preparation time
10 mins.
-Cooking time
60 min.
Ingredients:
8 free-range chicken thighs
30 g soft butter
2 yellow onions
2 stalks celery
2 cloves of garlic
480 ml farmhouse cider (Florian Bourrienne)
100 ml stock (beef, poultry or vegetable)
2 bay leaves
5 sprigs fresh thyme
2 tablespoon(s) crème fraîche
2 teaspoon(s) wholegrain mustard
fleur de sel and pepper
Preparation:
– Season the thighs with fleur de sel and pepper.
– Melt the butter in a frying pan and roast the chicken for 4-5 minutes on each side. Set the chicken aside on a plate.
– Peel and chop the onions. Rinse and chop the celery and place in the pan. Cook gently until the vegetables have melted, then add the minced garlic.
– Preheat the oven to 180°C. Pour the cider into the pan. As soon as the mixture is simmering, add the stock, bay leaves and 3 sprigs of thyme. Return the chicken to the pan, cover and place in the oven for 30-35 mins.
– Remove the pan from the oven. Remove the chicken. Add the cream and mustard to the pan. Stir and place over a low heat for 3-4 mins, the sauce will thicken. Return the chicken to the pan. Sprinkle with the remaining fresh thyme and pepper.
the perfect pairing
The perfect match for this dish would be a white Rhône. I recommend the Condrieu from Ganglof, a blend of Marsanne and Roussanne grapes. This wine offers aromas of white fruit—apricot, white peach, and a hint of exotic fruits—presented in a fresh, mineral style. On the palate, it delivers a harmonious balance of subtle sweetness and refreshing crispness, finishing with a clean, mouthwatering elegance.
Risotto with truffles (V)
-Serves 4
-Preparation time
15 mins.
-Cooking time
40 min.
Ingredients:
1 onion, chopped
10 g butter for roasting
250 g risotto rice
1.5 dl white wine
1 l vegetable stock
1.25 dl cream
100 g grated Sbrinz PDO
20 g truffles
salt
pepper
3 tbsp finely chopped chives
truffle powder (optional)
Preparation:
– Brown the onions in the butter. Add the rice and sauté until transparent. Moisten with the white wine. Allow to evaporate completely, stirring, before adding the stock in portions.
– Simmer over medium heat, stirring occasionally. Wait for the stock to evaporate before adding more. When the rice reaches the desired consistency, stir in the cream and cheese.
– Cut 12 thin slices of truffle with a mandolin or knife and set aside. Grate the rest into the risotto and leave to rest for 5 minutes, covered. Season to taste with salt and pepper.
– Toss the risotto before serving. Decorate with the slices of truffle and chives, and perhaps sprinkle with a little truffle powder for an even more pronounced flavour.
the perfect pairing
A superb pairing for this dish would be the Weisser Burgunder Lösswand by Köbelin. Made from meticulously cultivated Pinot Blanc grapes, this wine captivates with its intense aromas of citrus, green apple, and subtle smoky flint. On the palate, it’s precise and vibrant, with layers of minerality and a long, refreshing finish that perfectly balances richness and elegance. A true expression of Germany.
