Recipe: Braised Grain-Fed Chicken with Roquefort and Sauternes

Name: Poulet de grain étuvé Roquefort et Sauternes
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 portions
Ingredients: 1 beau poulet de grain vidé de 1,8 kg a 2 kg coupé en 8200 g de petits champignons de paris bruns épluchés et coupés en quartiers2 échalotes épluchées et ciselées finement150 g de pointes d'asperges vertes juste cuites al dente50 cl de crème liquide (30%)60 g + 40 g de Roquefort émietté10 cl Sauternes ou vin blanc liquoreux40 g de cerneaux de noix légèrement concassésbeurre et huilethym citron (si possible)sel poivre du moulinquelques baies roses

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 60 min

Cook 60 min

Total 2h

Servings 4 serv.

Ingredients for 4 servings

1 beautiful grain-fed chicken, cleaned, 1.8 kg to 2 kg, cut into 8 pieces
200 g small brown button mushrooms, cleaned and quartered
2 shallots, peeled and finely sliced
150 g green asparagus tips, just cooked al dente
50 cl liquid cream (30%)
60 g + 40 g Roquefort, crumbled
10 cl Sauternes or sweet white wine
40 g walnut halves, lightly crushed
butter and oil
lemon thyme (if possible)
salt and freshly ground pepper
a few pink peppercorns

Step-by-step directions

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 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 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

Roquefort Sauternes Poulet aux champignons