Époisses Poulet Recipe - With Wine Match

Hailing from the village of Époisses in Burgundy this indulgent dish requires a wine sturdy enough to balance the cream and cheese - so we suggest Pinot Noir or Chardonnay. Something high acidity, ripe fruit flavours and a touch of oak.
Ingredients
2KG CHICKEN LEGS

40G BUTTER

2 SHALLOTS

1 CLOVE GARLIC, FINELY CHOPPED
200ML CHICKEN STOCK

200ML DOUBLE CREAM

125G ÉPOISSES DE BOURGOGNE CHEESE

SALT AND PEPPER

Recipe Method

1. Preheat the oven to 160 C. Wash the chicken and dry it thoroughly. Season with salt and pepper.


2. Cook the shallots in the butter in a heavy based, ovenproof, dish until soft. Add the garlic and chicken pieces. Brown all sides of the chicken


3. Add 200ml wine and the chicken stock. Cover and bake for 40 mins - 1 hour. Once cooked remove the pieces of chicken and keep warm.


4. Return the pot ot the stove to reduce the stock.


5. In a separte pan add Époisses to 200ml of wine and mix well.Then add the cream and bring to the boil. Then add the sauce to the chicken, ensuring it's coated.


6. Delicious served with baked potatoes and a glass of wine!



Wine Match

Try this treat with an oaked white the high acidity of a chardonnay will match the cream and cheese.


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