Poularde in Red Wine
Ingredients
- Ingredients
- 1 Roasted Chicken (or chicken, about 1.2 kg)
- peppers
- 100 grams Smoked bacon
- 2 small onions
- 1 bunch scallions
- 200 grams small button Mushroom
- 80 grams clarified butter
- 1 Tbsp Pastry flour
- ½ l strong Red wine
- ½ l Chicken broth
- 1 garlic clove
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
- 1 Baguette
- 50 grams butter
Preparation steps
Rinse poularde and pat dry, cut into 8 pieces and season with salt and pepper. Rinse and dry scallions, cut into rings. Cut bacon into small cubes, peel onions and chop finely. Clean mushrooms. Heat 50 grams (approximately 1.7 ounces) of butter in a roasting pan and cook bacon until glazed. Add scallions, onions and mushrooms and saute for a few minutes.
Remove from the roasting pan and set aside. Coat chicken with flour. Brown legs and thighs on all sides and add breasts, brown them as well. Deglaze pan with red wine and add chicken stock, bring to a boil. Return mushrooms, bacon and onions to the pan. Tie garlic, parsley, thyme and bay leaf and add to the pan.
Simmer, covered, for about 1 hour on low heat. Remove meat, vegetables and bouquet garni from the roasting pan and strain sauce through a fine sieve. Add ice cold butter flakes and whisk well. Arrange meat, bacon and vegetables on a serving platter and drizzle with the sauce. Serve.
