Itís a cool theme for me, because I love French food, and regularly buy French products. However, apart from a bit of CrŤme Freche in white sauces, I rarely incorporate them into pizza.
The chicken was marinated for 24 hours in French white wine, garlic, herbs, pepper and oil. Following on from last monthís challenge Ė I decided to forego the water and use French lager in the place of water (63% hydration). Those tiny 25cl bottles, Iíve not bought them as an adult Ė but my parents used to let me drink them occasionally at family meals when I was in my mid-teens.
For the toppings Ė I didnít want to lose the sauce, but I thought Iíd make add a dollop of Dijon mustard to the tomato sauce. The cheese is ĎBoursiní (Iím not sure if itís in the US Ė but itís a popular brand of herby, garlicy soft cheese in the UK)
Garlic overload Ė but very satisfying.