Recipe: Chicken Breast from Licques with Jus

Name: Blanc de volaille de Licques au jus
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 portions
Ingredients: carottes des mielles* et autresLicques commune de la région Nord Pas de Calais a toujours produit depuis la nuit des tempsdes volailles de qualité ,d'abord connu au 18eme siècle pour ses dindes fermières ,l'élevage des poulets a suivi en gardant intacte cette tradition de l'excellence ,d'ailleurs récompensée par le fameux Label rouge.Blanc de volaille de Licques au jus pour 4 personnes :4 Beaux filets de poulet1,5 litre de fond de volaille (préparé avec les abats si possible)500 g de carottes des mielles*et autres espèces locales épluchées et taillées en sifflets2 échalotes grises (si possible ) épluchéesun peu de thym citron et 1 feuille de lauriersel et poivre du moulinbeurre5 cl de sauce soja

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

Prep 15 min

Cook 40 min

Total 55 min

Servings 4 serv.

Ingredients for 4 servings

Carrots from the Mielles* and others

Licques, a commune in the Nord Pas de Calais region, has always produced quality poultry since time immemorial, first known in the 18th century for its farmhouse turkeys, followed by chicken breeding while maintaining this tradition of excellence, which has been rewarded with the famous Red Label.
Chicken Breast from Licques with Jus for 4 people:
4 beautiful chicken fillets
1.5 liters of poultry stock (prepared with offal if possible)
500 g of carrots from the Mielles* and other local varieties, peeled and cut into batons
2 grey shallots (if possible) peeled
a little lemon thyme and 1 bay leaf
salt and freshly ground pepper
butter
5 cl of soy sauce

Step-by-step directions

1- In a casserole, pour your poultry stock, add shallots, thyme and bay leaf, then bring to a boil and add your seasoned chicken fillets, cook gently for 5 minutes then remove them (drain) and place them on an oven-safe dish skin side up.

2- Then plunge the carrot batons in very gentle cooking for 20 to 25 minutes, for those with a more garnet color, cook them separately in a little stock as they would color their companions too much.

3- Preheat your oven to 190°C (gas mark 6+)

4- At temperature, place your dish of poultry, a nice knob of butter on each and a little poultry stock at the bottom, cook for 10 minutes, then drizzle a few drops of soy sauce on each and set your oven to grill position until the skin glazes (about 5 minutes) then turn off your oven and let it rest.

5- Test your carrots, drain them with your shallots keeping the juice (except for the dark ones).

6- Remove your chicken breasts from the oven, slice them and in this dish which you will put back on the heat, add your carrots with a little juice, a dash of soy sauce and warm them in it.
To keep the heat, at the end put your 4 reconstituted breasts back and cover (5 minutes) then arrange the slices harmoniously just coated and the carrots on the side.
The Mielles located near the town of Créances are sandy heathland areas swept by sea wind where these fabulous carrots grow, unequaled anywhere else.

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