Ingredients
- 1 cockerel from farm, about 1.5 kg
- 50 g butter
- 50 ml oil (soya bean or peanut)
- 50 g smoked, lean bacon
- ½ onion (50 g)
- ½ shallot (20 g)
- 1 garlic clove
- 200 g fresh mushrooms (small size)
- 250 ml Riesling
- 250 ml chicken stock
- 500 ml fresh cream
- Flour
- Salt and white pepper
- 1 bay leaf
- Grated nutmeg
Instructions
Preparation
1. Divide the cockerel into 8 parts by cutting off the spine and the wing tips. Season with salt and pepper and sprinkle with flour.
2. Heat the oil in a frying pan and place the pieces including the offal (spine, wing tips and possibly head and feet, if any) inside. Do not overload the pan, but proceed in 2 or 3 steps if necessary. Braise the pieces on both sides to obtain a nice light brown colour. Remove the pieces and allow to drain.
3. Fry the thinly sliced bacon in a frying pan.
4. Add the finely chopped onion and shallot, add the crushed garlic.
5. Clean the mushrooms and put them in the pan.
6. Deglaze with the white wine and reduce by half.
7. Add the chicken stock (alternatively use water) and add the fresh cream. Season lightly with salt, pepper and nutmeg. Add the bay leaf. Add the waste pieces and thighs first, cover and cook over a moderate heat for about 15 minutes.
8. Then add the breast pieces and wings. Cook over medium heat for about 30 minutes. Remove the pieces when they are cooked.
9. Reduce the sauce until it thickens. Check the seasoning and degrease the sauce if necessary.
Serving
Arrange on a warm plate together with the sauce. Sprinkle with chopped parsley. Serve with noodles or boiled potatoes or spaetzle and a seasonal vegetable (peas and car- rots or broccoli).
Recipe: Marc Biver
