Wine-Friendly Recipe: Pork “Stew” with Andouille Sausage, Lardon and Mushrooms

Alain Geoffroy 2010 Chablis - wine club selectionMost winter stews feature beef and pair with red wine.  This refreshing alternative features pork and pairs with a Chablis or unoaked Chardonnay (see all my available Chardonnay’s here).  Equally warming during cold winter months, but less fatty.  

Ingredients (6 Servings)
– 3 lbs Boneless pork shoulder
– 2 Andouille sausage, cut into thirds
– 6 Ozs Lardons or thick bacon, cut into 1/4 inch squares
– 12-16 Ozs Mushrooms (washed and trimmed and roughly chopped)
– 12 Baby onions
– 1/3 Cup flour
– 100 g of butter
– 1 Large carrot
– 5 Ozs Water
– 1 Bottle of Chablis or un-oaked white wine
– 1 Bouquet garni (2 springs ea. tied in cheese cloth: Parsley, Thyme, Bay leaves)
– 3-4 Tbsp of butter
– 12-18 Small Red or Yukon Gold potatoes as accompaniment.

Procedure:
Cut the pork into 1″ pieces (or save time and have your butcher do this after de-boning the shoulder).  Place an empty stew pot over medium heat for three minutes, add some olive oil, count to five,  then add the meat, carrot and the baby onions. When the meat is browned on all sides sprinkle in the flour, stir well, then add the butter.

Stir to integrate and then add the bottle of wine, the water, and then the bouquet garni.  Simmer for ~50 minutes, then add the lardons, salt and pepper and the mushrooms, increase the heat slightly and simmer another 10 minutes without the lid, allowing the sauce to reduce. Add the sausage pieces and simmer for another 5 minutes.  If still not thick enough, combine 2 Tbsp flour and 1Tbsp butter by hand, then stir into the pot, increasing heat to maintain a steady simmer (small bubbles on the side only).

Serve with steamed potatoes splashed with your best olive oil and a pinch of coarse sea salt.

To Serve – spoon the pork into the center of a shallow dish and surround it with the sausage, then carefully pour the thickened sauce over all. Place a bunch of parsley at one side and the potatoes at the other, then sprinkle with finely chopped parsley as a final garnish.

Recipe adapted from Madeleine Berthier, Auberge du Barrage, Le Coudray-Montceaux.

Chicken Cordon Bleu with Caramelized Shallot Sauce

Early in my nascent bachelor days, when I was living on my own and on a very limited budget, this was my go-to dish whenever I needed to impress a guest. Although I’ve paired it here with a new world pinot noir, I also like the higher acidity of Burgundy or New Zealand pinots, or even an unoaked Chablis or California Chardonnay, which works better with the sharp Swiss cheese than does an oaked version of same.

Ingredients (Serves 6)

6 (~ 4-Oz) skinless, boneless chicken breasts For The Sauce:
6 Slices prosciutto, fairly thick 1 Cup thinly sliced shallots
6 Slices Gruyère cheese 2 tsp tomato paste
1 1/2 Cups arugula, stems removed 2 Cups dry white wine
1/2 tsp ea. salt and ground black pepper 2 1/4 Cups low-sodium chicken broth
Kitchen twine (i.e., food grade) 1 1/2 tsp Water
1 tablespoon olive oil 1 tsp Cornstarch

Procedure

Preheat oven to 350°.  Place a shallow baking pan in the oven for later.

To prepare the chicken, place each chicken breast between 2 sheets of heavy-duty plastic wrap (tip, sprinkle the wrap with water to prevent sticking and splitting).  Using a meat mallet or any heavy, flat item, pound each breast to 1/4-inch thickness.  Top each chicken breast with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half (the long way) and tie with string to form a cylinder.  Sprinkle generously with salt and pepper as most will remain in the pan. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

Heat a large saucepan over medium-high heat for three minutes.  Remove from heat, and cover the bottom of the pan with a thin layer of olive oil, then add the shallots and sauté 4 minutes or until browned. Stirring constantly, add the tomato paste and after 1 minute add the wine as you continue to stir.  Increase heat to high (you can stop stirring now) and bring to a boil, cooking until reduced to 1 cup (about 6 minutes). Stir in the broth and bring to a boil again. Cook until reduced by half (about 8 minutes).  Turn heat to low and keep warm.

Meanwhile, heat a large skillet over medium-high heat for three minutes. Remove from heat and coat the entire bottom with a thin layer of olive oil, then add chicken and return pan to heat, cooking until golden brown, <9 minutes total.  When ready to move the chicken to the baking pan, turn off the oven and keep warm while you finish the sauce.

When sauce is reduced by half, dissolve the cornstarch in a small bowl, stirring with a fork until smooth. Add to sauce, bring to a boil and cook for 1 minute, stirring constantly.

To serve, remove strings from each breast, top with sauce and serve with polenta, a steamed green vegetable.  I like to lean the chicken half way onto the polenta to break up the symmetry.

Bon Appétit!
Dave the Wine Merchant

866-746-7293

dave@sidewayswineclub.com