Chicken sautéed and served with a foie gras cream and white wine sauce.
INGREDIENTS:
* 1 4 lb. chicken, cut into 8 pieces (backbone and wing tips cut off and reserved to make broth)
* 2 carrots
* 2 onions
* 2 shallots
* 2 garlic cloves, unpeeled
* 2 Tablespoons unsalted butter
* sprig of thyme & 1 bay leaf
* 1 clove
* 1 cup dry white wine
* 4 Tablespoons crème fraîche
* 3-1/2 oz. foie gras
* salt & freshly ground pepper
PREPARATION:
1. To make the stock: add the backbone, wing tips, 1 carrot, 1 onion, 1 shallots and 1 garlic clove to a saucepan. cover with water and simmer gently for one hour or so.
2. Strain the stock.
Reduce it by fast boiling to 2 cups and set aside.
3. Chop the reaining carrot, onion and shallot very finely. Preheat oven to 425°F.
4. Season the chicken with salt and pepper. Melt the butter in a heavy sauteuse (with lid) and brown the chicken on all sides.
5. Lower the heat and add the chopped vegetables, garlic clove, thyme, bay leaf and clove. Cover and put in the oven for 15 minutes.
6. Add the wine and cook for 10 more minutes. Test to make sure it is done - the juices should run clear when the thigh pieces are pierced with a sharp knife.
7. Transfer the chicken to a serving platter and keep warm.
8. Strain the cooking liquid and degrease if necessary. Return to pan.
9. Add the crème fraîche and reduce the sauce just a little.
10. Take the sauce off the heat and whisk in the foie gras piece by piece.
To Serve:
Pour the sauce over the chicken pieces and serve immediately.
Recipes Cooking Tips
Sections
Syndication
