1 Season your chicken pieces on your cutting board.
2 In a large Dutch oven, melt 2 nice knobs of butter and 1 tablespoon of peanut oil. Once everything is hot, place your poultry pieces skin side down and just let them take on a little color (5 minutes), then flip them over.
3 Then add your sliced shallots, your mushroom quarters, sprinkle with thyme flowers, season a bit more, then cover and let simmer gently, covered, for 7 to 8 minutes.
4 Then add the cream, add 60g (2.1 oz) of crumbled Roquefort. Bring to a boil, test the seasoning and let it cook gently, covered, for 35 minutes, then remove from heat and let it rest this way for 10 minutes.
5 On a large platter, decant (remove) the poultry pieces and mushrooms, then put your Dutch oven back on the heat, add the Sauternes and the remaining 40g (1.4 oz) of Roquefort, blend well and let reduce until it reaches the texture of a cream. Then put your poultry pieces and mushrooms back in, add your asparagus tips and walnut halves, then bring to a boil just once more. Serve on hot plates or in a deep dish, sprinkling a little pink peppercorns on top (for the crunch)
Serve, if you can, with a Sauternes served slightly chilled and...let me know
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