Recipe: Aiguillettes de poulette de Racan pochée

Name: Aiguillettes de poulette de Racan pochée
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4 portions
Ingredients: 2 carottes nouvelles épluchées taillées en petits dés8 petits oignons nouveaux épluchés tiges coupées a demiDans une boule a thé; thym laurier, poivre en grains, 3clous de girofleQuelques filaments de safran infusés dans 5 cl de vin blanc ou 3 g de poudre de safran ou 5 g de curcuma de Madagascar.200 g de riz long bio de Camargue40 g de beurre1 oignon ciselé finement200 g de champignons de paris propres taillés en quartiers.Pour préparer le petit roux 50 g de beurre et 50 g de farine30 cl de crème liquide(30%)1 échalote ciseléegros sel, sel fin et poivre blanc du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 30 min

Cook 100 min

Total 2h10

Servings 4 serv.

1 Beautiful Racan hen* approximately 1.5kg cleaned, trussed then dabbed with lemon juice

Ingredients for 4 servings

2 new carrots peeled cut into small dice
8 small new onions peeled stems cut in half
In a tea ball; thyme bay leaf, peppercorns, 3 cloves
A few saffron threads infused in 5 cl white wine or 3 g saffron powder or 5 g Madagascar turmeric.
200 g long organic rice from Camargue
40 g butter
1 finely sliced onion
200 g clean button mushrooms cut into quarters.
To prepare the roux 50 g butter and 50 g flour
30 cl liquid cream (30%)
1 finely sliced shallot
coarse salt, fine salt and freshly ground white pepper

Step-by-step directions

1- In a large casserole, arrange your hen, your carrots, your small onions, your tea ball and the offal of your poultry (neck, wing tips, emptied gizzard).

2- Cover with cold water 3 cm above your poultry, salt then turn on the heat.

3- Gradually remove the impurities that rise (skim), gentle cooking 40 minutes.

4- Meanwhile in a saucepan prepare your roux: melt the butter, add the flour stir over gentle heat cook for 5 minutes then let cool.

5- Still during this operation bring your cream and finely sliced shallot to a boil salt and pepper then pour the 200g of mushroom quarters cook 7 minutes, cover and set aside.

6- Remove your poultry remove the skin then wrap it in aluminum foil or white cloth and place it on a shallow dish.

7- Strain your stock keeping carrots and onions.

8- Preheat your oven to 190°C (th6)

9- In a small oven-safe casserole, pour your butter and sliced onion when the mixture is golden add your rice when it becomes translucent moisten with 40cl of your chicken stock.
At boiling point cover and put in the oven for 20 minutes.

10- Prepare your sauce:
Put your saucepan with your roux on the heat then add stirring gradually 80cl of stock, when the binding is done pour the saffron white wine or season with the powder or turmeric, correct the seasoning and keep aside.
Finishing the recipe:
Cut your poultry into 8 pieces (the thighs cut in 2 the breasts and the wings) then arrange it in your sauce with your creamed button mushrooms and your cooked small onions.
Remove your rice and let it cover