The spirit of Christmas lasts longer than 12 days at our house so we decided to invite a friend over to commemorate a meal we had shared last year in Beaune, France. The menu was simple. Our friend loves roast chicken and Michele had a slightly different roasting technique she wanted to try. Our friend brought the Burgundy wine.
We started with chicken livers with onions on crostini. A drizzle of high quality balsamic vinegar and sprinkle of flaky salt really enhanced the flavor.
On the plate
Meursault – Perrieres 1995 Robert Amprau et Fils Located in the Puligny – Montrachet region of Burgundy covering 10 hectares of vineyards. They harvest by machine and allow other plants to grow between the rows of vines. The wines are not released by the winery until they are ready to drink. The wines are fermented without stalks in cement cuvees and aged in barriques, mostly used for 10 months. The wine has hints of ripe fruit, honey, apricot, nuts and a touch of brioche. The wine is at its peak.
For extra crispy skin, Michele first butterflied the chicken, then left it uncovered in the refrigerator overnight so that the skin was very dry. The result was great. Moist meat and crispy skin.
Broccoli rabe with garlic
Mashed Potatoes with lots of butter
It was a simple meal, just what we wanted after the holiday feasting.
The wine Volany-Lantenots 1999 Robert Ampeau et Fils made from 100% Pinot Noir. This Premier cru, is actually located in Meursault, is sold as Volnay. This is a complex wine with dark ripe fruit aromas and flavors, hints of strawberries, cherries, currents, plum and a touch of spice. It is a very impressive Burgundy.
A bloomy rind French cheese, the name of which I cannot recall, was all we needed to finish the wine.
We enjoyed slices of pannetone for dessert.
Followed by just a small glass of Vieil Armagnac 1983
The technique for the chicken is definitely a good one! I do it all the time, but first I dry-brine for a few hours, rinse, dry and place on a rack and into the fridge…overnight if possible. It really does make all the difference. Lovely meal…sometimes “simple” is just what we need!
Thanks Phyllis