Recipe: Stewed Young Chicken from Racan

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

By chef patrick Asfaux 5/5 (1 review)

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.

Recette Stewed Young Chicken from Racan - Chef Patrick Asfaux — Photo: chef Patrick Asfaux

Ingredients for 4 servings

Adjust for

servings

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

Step-by-step directions

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 180 °C (355°F) (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.