How to make
The Roquefort blue cheese is my favorite. The very intense flavour is always good, but i prefer it with less fat - 50%. Subtle meats perfectly partner with blue cheese.
You will need the front, rear legs and breasts of a chicken. Rub the meat with salt and pepper, lightly fry it in fat. Add well rinsed and chopped dock, and cognac.
Leave it bubbling quietly under a lid 30 minutes place a slice of cheese, broken into pieces and boil for another 5 minutes.
It would be best if you have a superior rose to enjoy with this.
