Espiguette Médaillons
Espiguette Médaillons is a traditional dish that showcases the culinary finesse of French cuisine, particularly from the Provence region. The dish is known for its hearty flavors and aromatic herbs that conjure a rustic charm. Espiguette refers to the unique method of cooking using the natural sweetness of lavender and honey. Each culinary medallion is steeped in aromatic lavender and drizzled with golden honey, producing an exquisite dish perfect for any occasion.
History of Espiguette Médaillons
The romance of Espiguette Médaillons dates back to the medieval ages, where Provençal chefs embraced the region's abundant herbs and delicate floral scents. Named after "L'Espiguette," which refers to the stalks of lavender used in the cooking process, these medallions became a staple in noble banquets. Today, this dish continues to evolve, yet it maintains its roots in tradition and authenticity, offering a taste of Provence's golden fields.
Ingredients
- Chicken Breast - 2 pieces, boneless
- Lavender - 1 tablespoon, dried
- Honey - 3 tablespoons
- Olive Oil - 2 tablespoons
- Garlic - 2 cloves, minced
- Lemon - 1, juiced
- Rosemary - 2 sprigs, fresh
- Thyme - 1 teaspoon, fresh
- Salt - to taste
- Black Pepper - to taste
Preparation
Begin by preparing the chicken breast. Lay them flat on a cutting board and gently pound them to even thickness using a meat mallet. This ensures uniform cooking and tenderizes the meat. Once flattened, season each piece with salt and black pepper to taste.
In a shallow dish, combine the dried lavender, minced garlic, and fresh rosemary and thyme. Drizzle in the fresh lemon juice and honey. Stir well to create a fragrant marinade.
Place the seasoned chicken breasts into the marinade, ensuring they are well coated. Allow the chicken to marinate in the refrigerator for at least one hour, allowing flavors to meld.
Cooking Process
Step 1: Sear the Chicken
Once marinated, heat olive oil in a skillet over medium-high heat. Add the marinated chicken breasts to the pan, searing each side until golden brown. This should take around 4-5 minutes per side, ensuring the chicken develops a crisp skin while retaining its juices.
Step 2: Aromatic Infusion
Reduce the heat to medium-low and cover the skillet with a lid. Let the chicken medallions cook for an additional 10-15 minutes, or until they are cooked through completely. Insert a meat thermometer to ensure the internal temperature reaches a safe 165°F for poultry.
Step 3: Glaze and Finish
Drizzle any remaining marinade over the chicken and turn off the heat. Let the residual warmth in the pan finish cooking the dish, allowing the honey to slightly caramelize over the meat, forming a beautiful glaze.
Serving and Enjoying
Once ready, slice the medallions and arrange them on a serving platter. Decorate with additional fresh rosemary sprigs to enhance the presentation. This dish pairs exquisitely with a side of roasted potatoes or a vibrant salad dressed in a delicate vinaigrette.
The ideal way to enjoy Espiguette Médaillons is with a glass of chilled white wine, such as a crisp Chablis, to complement the earthy herbs and floral notes. Enjoy this journey to Provence with each tender bite, and let the essence of lavender transport you to its serene fields.