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        Life in rural France - Food - Friends - Wine - Cheese - Comments

   Welcome to French Food Focus. The name describes the intent of this blog. I'll focus on food and because I live in rural   
   France the stress will be upon French food.  There are numerous posts concerning life in France and, certainly, opinions
   about anything that strikes my fancy.
   If you have some good recipes  or if you want to rave about any great French restaurants this  is the place to do it.

 I hope you enjoy my ramblings about rural France! 

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This is our village. Our house is the white one at the top right.                      

                                                                                                                                                                                             Stuffed chicken thighs with a mushroom/ tarragon dressing

Its a bit of work to bone the chicken thighs, but worth it as it makes the dish easy to eat. Also, the ham adds a nice bit of flavor. The mushroom/tarragon sauce is one of my favorites and can be used with a whole host of other dishes.

Ingredients:

• 3 small or 2 large chicken thighs per person
   
• 6-8 ounces of mild ham
   
• 6-8 ounces of mushrooms. (plain white ones or you can mix in some reconstituted dried wild ones as well.)
   
• 6-8 ounces of full cream
   
• A bunch of fresh tarragon.
   
• 1 cup dry white wine
   
• Salt, pepper & herbs de Province.

Method:

1. Bone the chicken thighs. Fill each one with a small roll of the ham cut to size. I secured them with sprig of rosemary, but anything that works will do.
    
2. Chop the mushrooms into a coarse dice. Chop the tarragon into a fine dice.
    
3. Roast the chicken thighs, skin side up, in a  375 F oven until done & the skin is crispy.
    
4. Remove the chicken from the oven  remove the skewers. Place them on warmed dinner plates.
    
5. Quickly pour of most of any chicken fat then deglaze the roasting pan with white wine. Add the mushrooms & sauté until just soft.
    
6. Add the cream to the pan & boil rapidly to reduce. Then add the chopped tarragon. Stir well.
    
7. Pour the mushroom/cream/ tarragon over the chicken thighs and serve immediately. Serve any extra sauce separately.
    
8. I served this with the Roast roots & green beans with toasted almonds. Both were in serving bowls so guests could serve themselves.