Jean-François Plante's recipe

Ingredients:

1 can of escargots, drained and rinsed                    

½ cup white wine

1 tbsp. butter

1 tbsp. olive oil

2 tbsp. shallots, finely chopped

2 cloves of garlic, coarsely chopped

½ cup chicken broth

4 sundried tomatoes in oil, thinly sliced

1 very small pinch ground chili (optional)

1 tbsp. fresh basil, finely chopped

½ cup 35 % cream

Salt and freshly ground pepper

4 thick croutons

Instructions:

In a bowl, stir in the escargots and white wine and let stand for 30 minutes.

In a heavy saucepan, melt the butter in the oil and sweat the shallots for 3 minutes.

Add the garlic and sweat for another 2 minutes.

Deglaze with the white wine soaking the escargots, setting them aside, and reduce for 2 to 3 minutes.

Add the chicken broth and reduce for 3 minutes.

Add the sundried tomatoes, chili, cream and basil, then reduce heat to medium-low for 3 minutes.

Add the escargots, season with salt and pepper to taste, and cook for another 2 to 3 minutes.

Serve over thick croutons.