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A Chicken in Every Pot but Which Chicken?
Poulet de Janzé et Poule Coucou de Rennes ~ Brittany's Chickens
In the 18th century the small Breton town of Janzé had over 200 chicken farmers and their chickens were sold to the best restaurants in France. There has been a renewed interest in many of these old breeds and the Janzé chickens and Coucou de Rennes are being raised again. You may see them featured on menus in Brittany as well as at the market. And speaking of chicken, here is an easy recipe to make during the week, et voilà:
Chicken Salad with Spicy Vinaigrette
- meat from one chicken (either poached, grilled or rotisserie)
For the Dressing:
- 5 Tablespoons extra virgin olive oil
- 1 Tablespoon white wine vinegar
- 2 Tablespoons Dijon mustard
- 1 garlic clove, peeled and pressed
- 1/2 teaspoon Frank's Red Hot or Tabasco Sauce
- salt and freshly ground black pepper
- Boston lettuce leaves
1. Remove the meat from the chicken. Discard the skin. Save the bones for stock or discard.
2. Place the meat in a bowl and shred it.
3. In another bowl, whisk together the vinegar, mustard, garlic, hot sauce, salt and pepper.
4. Continuing to whisk, slowly add the olive oil.
5. Pour the vinaigrette over the shredded chicken and toss to coat.
Arrange the lettuce leaves on 4 salad plates. Mound the chicken salad in the middle and serve.
More chicken recipes to try:
Suprême de Volaille Véronique ~ Chicken Cutlets Véronique: boneless, skinless chicken breasts and grapes in a white wine and cream sauce
Poulet au Champagne ~ Chicken in Champagne Cream Sauce
Photo courtesy of Poulet-de-janze.
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A chicken in every pot and pan: