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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-VANILLA" "M" "1/5/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN SAUT\*(E'ED WITH VANILLA" "chicken saut\*(e'ed with vanilla, onions and spices, with a vanilla cream sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fILe poulet \*(a` la cr\*(e`me de vanille.\fP
.PP
A novel dish from Reunion Island.
The taste is complex.
The vanilla merges with the other spices.
The vanilla cream sauce is delicious and rich.
.PP
From a web site for Reunion Island,
La gastronomie de la r\*(e'union:
.in +1
http://perso.wanadoo.fr/christophe.belluteau/accueil.htm
.in
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
or \fIcasserole\fP that holds the meat in one layer
.IG "" "sauce pan"
.sp
.IG "1.5 lb" "boneless chicken breasts,"
or a 3 lb \fIwhole chicken\fP
.IG "2" "large onions,"
thinly sliced
.IG "2 tsp" "olive oil,"
use more if needed
.IG "6" "garlic cloves"
.IG "" "salt, pepper"
to taste
.IG "1/4 tsp" "ground thyme"
.IG "1/2 tsp" "tumeric"
.IG "1" "vanilla bean,"
or two, if beans are small; cut beans in half lengthwise
.IG "2 glasses" "water"
(wine?)
.sp
.IG "4/5 cup" "cr\*(e`me fra\*(i^che"
or substitute heavy whipping cream
.IG "4/5 cup" "white wine"
.IG "2" "vanilla beans,"
or more if beans are small; cut beans in half lengthwise
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
If the breasts are large, cut into 2 or 3 cutlets and flatten to equalize;
if using a whole chicken, cut into serving pieces.
Crush together the garlic, salt and pepper.
Cut the vanilla beans in half lengthwise.
.SK 2
Heat the oil in the saut\*(e' pan.
Brown the chicken at medium high heat (@7-8).
Add the sliced onions and cook for 3 minutes.
.SK 3
Add the garlic, salt and pepper, and the thyme and tumeric.
Cook for 2 minutes.
.SK 4
Add the vanilla, scraping it to liberate the seeds and the aroma.
Add two glasses of water (wine?).
Reduce completely (to nearly dry).
If the chicken is done before the reduction, remove the meat
and keep it warm.
.SK 5
Separately, in a sauce pan, mix the cream, the wine, and the vanilla beans,
cut lengthwise.
Reduce the sauce to a proper thickness over medium heat (@5).
.SK 6
To serve,
place the chicken over the onions on the plate, and cover with the sauce.
Garnish as you wish.
Serve with white rice.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy
.I Time:
1 hour
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
Le Poulet à la Crème de Vanille
 Ingrédients: (4 pers.)
 Poulet
 -1 grosse poule pays(1,5kg)
 -4 oignons pays
 -1 gousse de vanille
 -6 gousses d'ail
 -1 branche de thym
 -1/2 cuill.à café de curcuma
 -sel, poivre, huile
 Sauce vanille
 -2 gousses de vanille
 -20cl de crème fraîche
 -20cl de vin blanc
 - sel et poivre
                        Coupez le poulet en petits morceaux et
                        émincez les oignons.
                        Pilez ensemble l'ail, le sel et le poivre puis
                        coupez la vanille dans le sens de la longueur.
                        Faites dorer les morceaux de poulet puis
                        ajouter les oignons émincés et faites revenir
                        3mn.
                        Ajoutez le mélange d'ail écrasé ainsi que le
                        curcuma. 2mn passées vous pouvez ajouter la
                        vanille (pensez à l'égrainer pour libérer
                        l'arôme).Ajoutez deux verres d'eau puis vous
                        laissez réduire complètement.
                        Pendant ce temps, faites réduire dans une
                        casserole, la crème fraîche, le vin blanc et la
                        vanille égrainée. Salez et poivrez.
                        Dressez sur un plat de service votre poulet
                        puis nappez-le avec votre crème.
                        Vous accompagnerez ce plat avec du riz
                        blanc.
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