Recipe: Farmhouse Poultry in Coconut Cream and Preserved Lemons

1 In a casserole dish, pour your butter with a drizzle of olive oil, then once everything is very hot, place your poultry pieces skin-side down, salt and pepper, brown them lightly then add the shallots, thyme, raisins and lemon dice then cover and let them sweat gently for 10 minutes.

2 Then dust with your rice flour, coat the pieces then pour your liter of boiling coconut milk, let cook covered for 20 minutes, turn off the heat and let it rest like this for 10 minutes.

3 Then decant your pieces, let your sauce reduce which should be creamy, taste the seasoning then add your pieces back into it.
I served this beautiful recipe with Pennes cooked in vegetable broth, buttered and studded with brunoise of small red onion shoots.