Stage 19: Bourgoin-Jalileu - Aubenas French chef, Gabriel Gaté, talks about the food from the region around the beautiful city of Lyons and prepares a superb dish of Sautéed Chicken with Artichokes. Sommelier, Christian Maier, marries the great dish with a wine from the Rhône region. For more Tour news visit the Tour de France website at tdf.sbs.com.au. More Taste Le Tour recipes
3 small artichokes
1 slice of lemon
1 tbsp extra virgin olive oil
2 chicken drumsticks on the bone, skin on
2 chicken thighs on the bone, skin on
salt and freshly ground black pepper
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 small brown onion, finely chopped
1 tsp tomato paste
about 50 ml dry white wine
2 tomatoes, cut into small dice
2 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut two-thirds off the top of the artichokes, using a serrated knife. Then using a paring knife, carefully trim all the leaves down to the artichoke heart. Trim the stalks leaving about 2 cm. Using a melon baller or spoon, trim the hairy part of the heart, then cut the heart in quarters. Rub the clean artichoke pieces with a slice of lemon to prevent discolouring, the place them in cold water until required.
Heat the oil in a medium frypan and brown the chicken pieces for 2 minutes on each side. Season the chicken with salt and pepper.
Add the drained artichoke pieces and stir for 2 minutes. Add the coriander and fennel seeds, stir briefly, then add the chopped onion and cook for 3 minutes.
Stir in the tomato paste and white wine and bring to the boil. Stir in the chopped tomatoes, bring to a simmer, cover with a lid and cook on low heat for
15 to 20 minutes.
Spoon a little sauce and some artichokes onto two plates. Top with the chicken pieces, sprinkle with chopped parsley and serve.