Kir Royale

A splash of black-currant crème de cassis topped with Champagne for a jewel-red, effervescent aperitif.

Ingredients

• 1 kg chicken thighs
• 1 cup baguette
• 2 tbsp minced garlic
• a pinch of bay leaves
• 2 tbsp extra-virgin olive oil
• 200g celery stalks
• a handful of fresh chervil, chopped
• a drizzle of Dijon mustard
• 400ml dry white wine
• 1 1/2 tsp fresh thyme
• 2 shallots, chopped
• a generous spoonful of Gruyère cheese

Instructions

1. 1

   Combine the puff pastry and dry white wine in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the fresh thyme and Gruyère cheese, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with lemon zest, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with chives just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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