Rhone-Alps Reducesque

Introduction to Rhone-Alps Reducesque

The Rhone-Alps Reducesque is a culinary delight that embodies the essence of the Rhône-Alpes region in France, known for its rich gastronomic heritage. This dish is a contemporary take, emphasizing local flavors and traditional techniques that have been passed down through generations. The name "Reducesque" reflects the reduction methods used to concentrate flavors, a hallmark of this recipe.

History of Rhone-Alps Cuisine

Situated in the southeastern part of France, the Rhône-Alpes region is famed for its diverse landscapes and culinary prowess. From the pastoral farmlands to the towering Alpine peaks, the region provides a bounty of fresh produce and exceptional dairy products. Traditional dishes often feature ingredients such as cheese, mushrooms, and wines that are endemic to the area. In recent years, chefs have taken these classic elements and put a modern twist on them, leading to the creation of dishes like the Reducesque.

Ingredients

• Chicken (4 pieces)
• Button Mushrooms (200 grams)
• Shallots (3, finely chopped)
• Garlic (3 cloves, minced)
• Butter (50 grams)
• Thyme (2 sprigs)
• White Wine (250 ml, preferably from the Rhône region)
• Chicken Stock (500 ml)
• Cream (100 ml)
• Salt (to taste)
• Black Pepper (to taste)
• Olive Oil (2 tablespoons)
• Parsley (for garnish, chopped)

Preparation

Preparing the Ingredients

Start by seasoning the chicken with salt and black pepper. Prepare the button mushrooms by cleaning and slicing them evenly. Finely chop the shallots and mince the garlic. Ensure thyme leaves are picked off the sprigs.

Searing the Chicken

Heat olive oil in a large pan over medium-high heat. Add the chicken pieces and sear until they are golden brown on each side. Remove the chicken from the pan and set aside.

Cooking Process

Sautéing the Vegetables

Using the same pan, add butter and melt it over medium heat. Add the shallots and garlic, sautéing until they are fragrant and translucent. Stir in the button mushrooms and continue to cook until they are soft.

Creating the Sauce

Pour the white wine into the pan, scraping the bottom to loosen any browned bits. Allow it to reduce by half. Stir in the chicken stock and bring to a simmer. Add the thyme and reintroduce the seared chicken to the pan.

Simmering to Perfection

Let the mixture simmer gently on low heat for about 30 minutes or until the chicken is thoroughly cooked and tender. Use a cooking timer to ensure the cooking time is accurate.

Final Touches

Once cooked, remove the chicken from the pan. Stir in the cream to the sauce and let it reduce to your desired consistency. Adjust the seasoning with additional salt and black pepper if needed. Return the chicken to the pan to coat them lightly with the sauce.

Serving Suggestions

Garnish with freshly chopped parsley before serving. This dish pairs exceptionally well with a crusty baguette or over a bed of creamy mashed potatoes. Enjoy the Rhone-Alps Reducesque with a glass of local Rhône white wine to enhance the flavors.