Poulet au Fromage: A Quebecois Treasure

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Poulet au Fromage: A Quebecois Treasure

Poulet aux fromage: Quebec's treasure

For generations, the aroma of *poulet aux fromage* (chicken with cheese) has filled Quebec homes. This dish is more than chicken and cheese. It's a delightful experience, bringing back memories of winter nights and hearty family meals. The most important thing is patience. The chicken will be incredibly tender and the cheese will melt with flavor. This is a dish that makes you feel "at home".

A little history: This dish dates back to the 1800s and originates from rural Quebec. The first version was very simple and used all available ingredients. It is usually game or potatoes. Over time, it evolved into the complex, layered version we know and love today, reflecting the state's rich culinary traditions.

Performance: It can accommodate 6-8 people.

raw materials

  • Cut 1.5 to 2 pounds of chicken into small pieces (thighs are best, but breasts work too).
  • 2 tablespoons of olive oil
  • 1 onion (mostly chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon paprika (sweet and salty)
  • 1 teaspoon thyme (preferably fresh, but also dried)
  • 1/2 teaspoon dried sage
  • 1/2 glass of dry white wine (e.g. Sauvignon Blanc)
  • 1 cup chicken soup
  • 1/2 cup fresh cream
  • 1/2 cup grated Gruyere cheese (*required*!)
  • 1/4 cup grated parmesan
  • 1 tablespoon butter
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon chili powder (sauce before serving)

step

  1. 1. Heat the olive oil in a large, deep pot or pan over medium heat.
  3. Substitution example 1 (for a stronger flavor): Add 2 tablespoons of butter and let melt.
  5. Method 2 (if you want a darker color): Add 1/4 teaspoon paprika and cook for 1 minute.
  6. Translation 3 (more detailed): Add 1/2 teaspoon dry sherry and cook for 1 minute.
  8. Another example 4 (for subtle sweetness): Add 1 teaspoon of honey.
  10. 2. Add the chopped onion and saute for about 5-7 minutes until soft.
  12. Substitution example 1 (for a stronger flavor): Add 1 teaspoon minced garlic and cook for 1 minute.
  14. Option 2 (add smoke tones): Add 1/4 teaspoon smoked paprika.
  16. 3. Add the minced garlic, paprika, thyme and sage and mix well. Cook for 1 minute until fragrant.
  18. Method 1 (if you want a stronger taste): Add 1 teaspoon smoked paprika.
  20. 4. Pour in the white wine and boil for 2-3 minutes and scrape up any brown bits from the bottom of the pot.
  22. 5. Add the chicken, chicken broth and cream. Boil.
  24. Second example 1 (for the cream sauce): Add 1/2 cup heavy cream.
  26. 6. Reduce heat, cover and simmer for 30 to 45 minutes or until chicken is extremely tender and tears easily. Stir occasionally to prevent sticking.
  28. 7. Turn off the heat, add the Gruyere, Parmesan and butter and mix well. Stir gently to combine. Taste and season with salt and pepper.
  30. 8. Sprinkle chili powder and serve hot. Traditionally served with mashed potatoes, but sandwiches are also delicious.

Come and try the flavors of Quebec! This is a comforting dish.

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