cookbooks

No. 136. Pollastro Alla Lorenese (fowl) Recipe

Recipe: Pollastro Alla Lorenese (Fowl)

History:

Pollastro Alla Lorenese, also known as Fowl in Lorraine Style, is a classic dish that originated in the Lorraine region of France. Lorraine is known for its exquisite cuisine, and this dish is no exception. The recipe has been passed down through generations, with each cook adding their own twist to make it even more delightful.

Fun Facts:

1. The Lorraine region is famous for its gastronomy and is home to many traditional French dishes.
2. Fowl, or chicken, has been a staple ingredient in French cuisine for centuries.
3. The combination of butter, parsley, lemon, onions, and bread crumbs gives this dish a rich and flavorful taste.
4. The frying method used in this recipe creates a crispy outer layer while keeping the meat tender and juicy.
5. Serving the dish with cut lemons adds a refreshing tanginess that complements the flavors perfectly.

Now, let's dive into the recipe and create a mouthwatering Pollastro Alla Lorenese:

Ingredients:
- 1 whole fowl, cut up
- 2 ounces of butter
- 1 onion, cut up
- 1 sprig of parsley, chopped
- Salt and pepper to taste
- Bread crumbs
- 2 lemons, cut into wedges

Instructions:

1. Start by cutting up the fowl into smaller, manageable pieces. Ensure that each piece is of uniform size to promote even cooking.

2. In a large frying pan, melt the butter over medium heat. Add the chopped onions and parsley to the pan and sauté them until they become soft and translucent.

3. Season the fowl pieces with salt and pepper, then carefully place them into the frying pan with the onion and parsley mixture. Cook the fowl, turning the pieces several times, until they are nicely browned on all sides.

4. Once the fowl is cooked through and has a golden brown color, remove the pieces from the pan and set them aside momentarily.

5. Roll the hot fowl pieces in bread crumbs, ensuring that they are evenly coated. The bread crumbs will provide a crunchy texture and enhance the overall taste of the dish.

6. In the same frying pan, add a little more butter if necessary and heat it over medium heat. Carefully transfer the breaded fowl pieces back into the pan.

7. Fry the fowl until the bread crumbs turn a deep golden brown and create a crispy coating around the meat. Make sure to turn the pieces gently to prevent the bread crumbs from falling off.

8. Once the fowl is cooked to perfection, remove it from the pan and let it rest for a few minutes. This will help retain its juiciness and ensure that the flavors meld together.

9. Serve the Pollastro Alla Lorenese hot, accompanied by cut lemon wedges on the side. The tangy lemon juice can be squeezed over the fowl to add a burst of freshness and complement the rich flavors.

Similar Recipe Dishes:

1. Coq au Vin: Another classic French dish, Coq au Vin, involves braising chicken in red wine with mushrooms, onions, and bacon.
2. Poulet à la Moutarde: This traditional French recipe uses chicken cooked in a creamy mustard sauce, resulting in a rich and flavorful dish.
3. Poulet au Citron: Lemon chicken is a popular dish that features tender chicken cooked with lemon juice, garlic, and herbs, creating a zesty and aromatic flavor.

These similar recipe dishes also showcase the creativity and diversity of French cuisine, with each one offering its own unique twist on poultry-based dishes.

Enjoy the delightful flavors of Pollastro Alla Lorenese, and savor the rich history and heritage that comes with this exquisite French recipe. Bon appétit!

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