Recipe: Monks' Chicken

Name: Poulet des Moines
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 portions
Ingredients: 20 g de beurre demi-sel; 1 cs d'huile neutre; 1 poulet fermier de 1 ,8 kg coupé en 8; 1 oignon ciselé; 2 gousses d'ail épluchées et dégermées; 4 tours de poivre du moulin; 2 cc de paprika doux; 5 cl de marc, fine champagne ou cognac; 35 cl de vin blanc sec(Apremont, Roussette, ou Pinot noir d'Alsace); 20 cl de crème fleurette à 30%; 150 g de fromage râpé; (gruyère suisse, comté, éviter l'emmental); 2 cs de moutarde forte de Dijon; 2 jaunes d'oeufs

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 15 min

Cook 35 min

Total 50 min

Servings 8 serv.

A chicken cooked in a casserole with flambéed cognac! A very beautiful recipe.

Ingredients for 8 servings

20 g of semi-salted butter
1 tbsp of neutral oil
1 farmyard chicken of 1.8 kg cut into 8 pieces
1 diced onion
2 peeled and degermed garlic cloves
4 turns of freshly ground pepper
2 tsp of mild paprika
5 cl of marc, fine champagne or cognac
35 cl of dry white wine (Apremont, Roussette, or Alsatian Pinot Noir)
20 cl of light cream at 30%
150 g of grated cheese
(Swiss gruyère, Comté, avoid Emmental)
2 tbsp of strong Dijon mustard
2 egg yolks

Step-by-step directions

1 Preheat the oven to 180° (Gas mark 6)

2 Melt the butter and oil in a thick-bottomed casserole. Brown the pieces. Remove them to a dish.

3 In the same casserole, melt the onion, the crushed garlic clove, add the thyme and pepper. Stir well. Sweat on low heat and covered for 10 minutes.

4 Add the paprika, stir well, return the chicken pieces, heat on high heat, add the cognac and flame.

5 Moisten with the juice rendered on the plate, the white wine, mix well, bring to a boil, cover tightly and bake for 35 minutes.

6 Remove the chicken pieces, place them in a baking dish and cover with a sheet of aluminum foil.

7 Set the oven to "grill" position.

8 Blend the sauce and strain it. Return to low heat, add the cream, reduce if necessary.

9 Add 100 g of grated cheese. Let it melt, stirring regularly. Remove when the sauce is smooth and creamy.

10 Off the heat, add the mustard and egg yolks. Mix well and pour over the chicken.

11 Sprinkle with the remaining cheese and bake for 10 minutes.
Serve hot and golden, with parsley green beans and small boiled potatoes cut in half, or pilaf rice. Enjoy!