we ate well and cheaply and drank well and cheaply and slept well and warm together and loved each other
Earnest Hemingway, A Moveable Feast
Restaurant Polidor 41 rue monsieur Le prince 75006 Paris
Polidor restaurant featured in Woody Allen’s, Midnight in Paris 2011
We dined here three time during our four night stay, at this wonderfully humble restruant famous for Hemingway. I ordered the same meal twice not for any other reason than to simply indulge my senses once more in the simplicity of this succulent dish, suprême de poulet veloutè de morilles,purèe. ‘superbe’
Slow roasted chicken with silky potatoes and green beans with veloutè sauce
Ingredients for the chicken: 4 large pieces of free-range Maryland chicken,1 litre chicken stock, 3 continental parsley stalks, 2 cloves of garlic, cracked pepper
Method: place all the chicken into a deep baking dish, they can rest on top of each other. lay the parsley over the chicken, add the garlic whole to the baking dish, lightly season with the cracked pepper and then pour in the stock. Cover tightly with foil the entire top of the baking dish to keep all the steam contained. Set the oven at 180°C and slow roast for 2 hours. Check the chicken after approximately an hour and ladle the stock over the chicken sitting out of the stock, recover with the foil and continue roasting. Meanwhile prepare the veloutè.
ingredients for the veloutè sauce: 100grams butter,100grams flour,1litre chicken stock
Method:In a saucepan gently melt the butter without letting it colour. Remove from the heat and add the flour all at once and stir to combine. Place the pan back on the heat and cook over a gentle heat to a lightly fawn colour. Allow to cool. Bring the stock to the boil. Add the stock to the roux (flour mix) slowly over the heat, beating in well and allow to thicken before adding the next ladle. Bring to the boil, adjust heat to a simmer and cook for 30 minutes.
ingredients for the potatoes: 6 large desiree potatoes peeled and chopped,50grams butter, 250mls cream, salt to taste
method: In a pot of boiling water add the peeled and chopped potatos, boil on a rapid heat until cooked through then strain and return to the pot, mash well until there are no lumps . In another saucepan gently heat the butter until melted and add the cream cook until warmed through then add the mix to the potatoes. With a cake spatula and over a gentle heat work the cream through the potatoes until silky smooth.
Next, boil the string beans for a few minutes, ladle the veloutè into wide bowls add a large scoop of the potato and place a piece of the chicken on top finally drain the beans lightly drizzle in olive oil and season then place a few onto the chicken. Serve.
St GEORGIA & Boo 