Braised Racan Pullet Étuvée light and fragrant

Name: Braised Racan Pullet Étuvée
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 small young chicken, 2.6 lb (1.2 kg), cut into 8 pieces; 1 Menton lemon, washed, dried and sliced into thin rounds; 10.5 oz (300 g) small « Primeur » carrots, just trimmed, dried and cut on the bias (Créances); 2 small spring onions, sliced; 1.75 oz (50 g) butter; 1 splash of rapeseed oil; Citrus thyme; 0.6 cup (15 cl) Provence rosé (or apple juice); 1.25 cups (30 cl) liquid cream (30%); Fine salt and freshly ground pepper

By chef patrick Asfaux 5/5 (3 reviews)

Braised Racan Pullet Étuvée, easy to make — Photo : Aftouch-cuisine

Prep 20 min

Cook 35 min

Total 55 min

Servings 4 serv.

We chefs love cooking this little blue-legged chicken raised in Racan (Indre-et-Loire) between Tours and Le Mans. Imagine, they're raised for up to 4 months on « Becquée » feeding with only hand-selected GMO-free grains.

Ingredients for 4 servings

Adjust for

servings

1 small young chicken, 2.6 lb (1.2 kg), cut into 8 pieces
1 Menton lemon, washed, dried and sliced into thin rounds
10.5 oz (300 g) small « Primeur » carrots, just trimmed, dried and cut on the bias (Créances)
2 small spring onions, sliced
1.75 oz (50 g) butter
1 splash of rapeseed oil
Citrus thyme
0.6 cup (15 cl) Provence rosé (or apple juice)
1.25 cups (30 cl) liquid cream (30%)
Fine salt and freshly ground pepper

Step-by-step recipe

1 In a large ovenproof casserole, add a good piece of butter and a splash of oil, then roast your chicken pieces. Salt and pepper them.

2 Add your sliced onion, carrot batons, lemon rounds and spring onions. Salt, then sprinkle with citrus thyme and, covered, let them sweat.

3 Pour in your wine and cream, season, preheat your oven to 355°F (180 °C) (gas mark 6) and, once it comes to a boil, place your covered casserole in the middle of the oven. Cook for 35 minutes.

4 Turn off the oven and let it rest like this for 30 minutes.

5 Transfer your chicken pieces to a nice serving dish, arrange the carrots around them, and coat with the lemon sauce. For decoration, I had gone to pick a few nasturtium leaves.

Chef Patrick's Comment

You can prepare this dish the day before and reheat it gently. The young chicken can be « replaced » by a good farm-raised cockerel, and the Menton lemon by an untreated lemon.