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Fricassee of chicken with garlic clove garnish, foie gras sauce

Home > Life style > Recipes > Fricassee of chicken with garlic clove garnish, foie gras sauce
Recipe proposed by : Georges Blanc
Recipe type : White meats


Cooking cost : Expensive

Ingredients

For 4 people

1 free-range chicken (approx.2 kg), 1 onion, peeled, 100g mushrooms, washed and patted dry, 60g butter, 1 clove of garlic, unpeeled, 1 bouquet garni, 1 soupspoon flour, 8cl white wine, 75cl crème fraîche , 12 whole cloves of garlic, peeled, for the garnish, Seasonal vegetables (asparagus, garden peas, carrots, turnips, onions).

Foie gras sauce : 

60 g pureed foie gras, 5cl truffle juice, a splash of wine vinegar, Salt, freshly-ground pepper.

Preparation

  • Cut the onion and mushrooms into quarters.
  • Remove the chicken thighs and wings. Separate the thighs at the joint, and remove the wingtips. Split the body in two lengthwise, leaving the breasts on the bone.
  • Melt the butter in a large pan over a high heat, add the chicken pieces. Season. Add the onion, mushrooms, the unpeeled garlic clove and the bouquet garni. Fry, turning repeatedly, until golden brown. Sprinkle flour over the juices and stir to obtain a light roux. Deglaze with the white wine. Reduce, pour the crème fraîche over the top, continue to cook over a low heat for 30 minutes more.
  • Meanwhile, soften the peeled garlic cloves in the remaining butter until golden brown.
  • Steam the vegetables separately, with a little butter. Season.
  • Strain the pan juices, thicken with the pureed foie gras. Add the truffle juice and vinegar.
  • Arrange the chicken pieces on serving plates, add the cloves of garlic, cover with sauce. Serve with the steamed vegetables.
   
   
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Hôtel Restaurant Georges Blanc - 01 540 Vonnas (France) - www.georgesblanc.com

 

Recipe from the book : "Château La Louvière, le bel art du vin". H. Brun-Puginier, J.P. Kauffmann, D. Ters. Paris Éditions de La Martinière, 2010 .

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