Buy Laurent Miquel Côte 238 Pech Gentille at ’t Bockje Bathmen

75 cl · 13% · White

€ 15,95

Laurent Miquel Côte 238 Pech Gentille
This bottle

Laurent Miquel Côte 238 Pech Gentille

Recommendation for this bottle

At the table with Laurent Miquel Côte 238 Pech Gentille

Witte wijn · Frankrijk · albarino · 13%

Why this works together

Gekozen op de kleur (witte wijn), het smaakprofiel uit onze webshop (fruitig & zacht), het land van herkomst (Frankrijk), het alcoholpercentage (13%) en de toon van citrus in de omschrijving. Het rijpe fruit en de zachte zuren dempen pit, zodat kruiden en chili niet gaan branden.

Serve at 10 to 12 °C.

What is needed

For 4 people

Roast chicken with lemon and thymeMain courseRoast chicken with lemon and thyme

Ingredients

  • 1.5 kilos of chicken, whole or in pieces
  • 2 lemons
  • 1 bunch of thyme
  • 6 cloves of garlic
  • 4 tablespoons of olive oil
  • 800 grams of baby potatoes
  • salt and pepper

Method

  1. Preheat the oven to 200 °C.
  2. Rub the chicken with olive oil, salt and pepper and place it in a large ovenproof dish.
  3. Arrange the halved baby potatoes, the halved lemons, the unpeeled garlic cloves and the thyme around the chicken.
  4. Roast chicken pieces for about 45 minutes and a whole chicken for 70 to 80 minutes, until the juices at the thigh run clear.
  5. Let the chicken rest for 10 minutes and squeeze the roasted lemon over it.
ComtéWith the cheeseComté

Ingredients

  • 160 grams Comté

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Deep-fried calamari with aioliBefore the meal or with drinksDeep-fried calamari with aioli

Ingredients

  • 400 grams of squid rings
  • 100 grams of flour
  • 150 millilitres of aioli
  • 1 lemon
  • oil for deep-frying

Method

  1. Pat the squid rings dry with kitchen paper.
  2. Heat the frying oil to 180 °C.
  3. Mix the flour with salt and pepper, toss the rings in it and shake off any excess flour.
  4. Deep-fry in small batches for 1 to 2 minutes until light golden and just cooked.
  5. Drain on kitchen paper, sprinkle with salt and serve with aioli and lemon wedges.

To serve one glass per person

  • 1 bottle of Laurent Miquel Côte 238 Pech Gentille

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Photos: Oven-roasted chicken with lemon and thyme: jamesdkirk, CC BY-SA 2.0 · Comté: leszed.com, CC BY-SA 2.0 · Fried calamari with aioli: pointnshoot, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.