French Spring Lunch: Multigrain Chicken, Asparagus, and Anchovy Shallot Vinaigrette
Crispy fried chicken and fresh asparagus!
Déjeuner, or eating lunch in French, is no longer an assembly line salad carried to my desk in a delivery bag or a “healthy” granola bar scarfed on-the-run style of lunch I became accustomed to while working as a producer in the US. The years I spent away from my kitchen mid-day were difficult ones. Thankfully France often reminds me how important a slow, made from scratch lunch truly is.
Last Saturday while in search of a new madeleine pan, to replace my mis-shapened retiree, I sat down at Le P 'tit Bar for déjeuner. Tucked under the wing of the Basilique Saint-Seurin on a side street corner, is a perfect getaway on the outer edges of the city. A neighborhood bistro exuding classic French charm alongside deliciously simple dishes.
Continuing with my recent theme of chicken, I ordered poullet aux graines, avec frites, accompanied by an ‘oh so tart’ citron pressé. My shaded seat positioned just out of the sun’s reach, made the perfect resting spot to slowly dip each bite into a dijon vinaigrette.
The chicken was thin but juicy, covered in a crispy crust full of seeds and grains. A lightly fried chicken dish, giving upscale nugget vibes without the cardboard, further enhanced by a knife and fork. Yep, I eat my fries with a fork now too. And burgers, I actually prefer the lack of sauce all over my hands, you should try it.
Craving crispy chicken a few days later, I decided to recreate a version of my recent meal at home. Skipping the frites and opting for spring asparagus instead, this recipe for multigrain crispy chicken breast and shallot anchovy vinaigrette is one I hope you’ll enjoy for a long relaxing lunch too. Pair it with a freshly squeezed lemon and warm weather.