PRAWNS WITH BUTTER BEANS, FENNEL AND TOMATOES

SMELLS SO GOOD!

PRAWNS WITH BUTTER BEANS, FENNEL AND

TOMATOES

This delicious recipe, with Mediterranean flavors is stunning! Enjoy with a Viognier or a Rose wine from Bandol (South of France).

Preparation: 45 min; cooking time: 35 min.

Serving 4

1 ½ lb. jumbo fresh prawns, peeled and deveined

2 tbsp olive oil

1 large onion, finely chopped

1 large fennel bulb, cored and finely chopped

4 garlic cloves, minced

1 can diced tomatoes (14.5 oz)

1 can butter beans, drained and rinsed (14 oz)

1/3 cup white wine

1 bottle clam juice

1 fresh orange zest

½ tsp saffron threads

Pinch of ground cloves

Salt and pepper

Fennel fronds for garnish

In a large deep skillet, heat the olive oil over medium heat. Add the onion and fennel and cook until softened, about 8 minutes, stirring often.

Add the garlic, pinch of cloves and orange zest and cook 1 minute until fragrant. Add the wine and cook until almost evaporated, about 4-5 minutes. Add the clam juice, the tomatoes with their juice, saffron and 1 cup of water and bring to a boil. Season the preparation with salt and pepper. Reduce the heat and simmer 10 minutes.

Add the butter beans and prawns to the skillet. Season with salt and pepper. Cover and cook over medium heat, turning a few times, 7-8 minutes.

Serve into individual plates and garnish with fennel fronds.

Bon Appétit!

CHICKEN WITH MUSTARD, PEAS AND SPINACH

VERY FRENCH!

CHICKEN WITH MUSTARD, PEAS AND SPINACH

This succulent sauce made with whole-grain mustard, cream and tarragon adds a touch of French cuisine to these tender pieces of chicken! Enjoy with a Pouilly-Fuisse from Burgundy!

Preparation: 30 min; cooking time: 45 min.

Serving 4

8 chicken drumsticks

2 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, minced

1 ½ cup chicken bouillon

3 tbsp whole-grain mustard

3 tbsp sour cream

1 tbsp fresh tarragon, chopped

1 tsp coriander seeds, toasted and crushed

1 bag fresh spinach (10 oz)

1 bag frozen baby sweet peas (14.4 oz)

1 big shallot, finely chopped

Salt and pepper

Season the chicken with salt and pepper. Put 1 ½ tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook all sides until golden brown, about 10 minutes. Add the onion and cook 3 minutes. Add the garlic and cook 1 minute. Add the crushed coriander and the chicken bouillon. Bring to a boil. Cover, reduce the heat to medium-low and cook 15 minutes.

Transfer the chicken to a platter and cover with aluminum foil to keep it warm.

In a small bowl, combine the mustard with the sour cream and tarragon. Whisk the mixture into the skillet and simmer the sauce until thickened, about 5 minutes. Season the preparation with salt and pepper.

Return the chicken to the skillet and cook 3 more minutes, turning to coat with the sauce.

Cook the spinach in a large frying pan, about 2-3 minutes, until warm. Season with salt and pepper.

Pour 1 cup of water and the frozen peas in a medium saucepan. Bring to a boil, reduce the heat to medium-low, cover and cook 5 minutes. Drain. Transfer the peas into a bowl. In the same saucepan, heat ½ tbsp olive oil and add the shallot. Cook 3 minutes or until golden. Add the peas and season with salt and pepper. Cook 1 minute.

Serve the chicken with the sauce over spinach and peas.

Bon Appétit!

French Recipes and Cuisine