Chicken en Cocotte with Cte du Rhne

Portions: 12 Portion size: 1U chicken

2Vzfloz (75 mL) sauce

Portions: 12 Portion size: 1U chicken

2Vzfloz (75 mL) sauce

U.S.

Metric

Ingredients

3

3

Chickens, about 41-2 lb

1.

(2 kg) each

to taste

to taste

Salt

2.

to taste

to taste

Pepper

112 oz

50 g

Clarified butter

3.

212 oz

75 g

Shallots

2/3 oz

20 g

Flour

4.

1 pt 5 oz

650 mL

Red wine, preferably

Cote du Rhone

5.

1 qt

1 L

Chicken stock

Procedure

Cut each chicken into 8 pieces. Season the chicken with salt and pepper.

Brown the chicken in the clarified butter. Remove the chicken from the pan.

Add the shallots to the pan. Sweat, then sprinkle with the flour and mix well to make a roux. Cook for a few minutes. Deglaze with the red wine. Reduce by two-thirds, then add the chicken stock.

Return the chicken pieces to the pan, cover, and cook in the oven at 400°F (200°C) until the chicken is cooked.

4 floz

125 mL

Cream, hot

3 tbsp

50 g

Black olive purée

2 tbsp

6 g

Chopped fresh basil

3 tbsp

50 g

Butter

to taste

to taste

Salt

to taste

to taste

Pepper

as needed

as needed

Basil leaves for garnish

Per serving:

Calories, 630; Protein, 67 g; Fat, 33 g (48% cal.); Cholesterol, 190 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 290 mg.

Per serving:

Calories, 630; Protein, 67 g; Fat, 33 g (48% cal.); Cholesterol, 190 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 290 mg.

6. Remove the chicken from the cooking liquid and strain. Skim off any fat from the surface, then reduce until it coats the back of a spoon.

7. Add the cream and reduce again.

8. Mix in the olive purée and half of the chopped basil.

9. Swirl in the butter (monter au beurre) and check the seasoning.

10. Just before serving, mix in the remaining chopped basil.

11. Decorate with a few leaves of basil.

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