To be enjoyed with Ch\u00e2teau Ph\u00e9lan S\u00e9gur 2008.<\/p>\n
For 4 people :<\/span><\/p>\n 1 \u201cFaverolles\u201d pullet from the ferme de Vertessec<\/p>\n \u00bc bunch of chervil<\/p>\n \u00bc bunch of tarragon<\/p>\n \u00bc bunch of chives<\/p>\n 20 g pistachio nuts<\/p>\n 20 g walnuts<\/p>\n 20 g raisins<\/p>\n 150 g butter<\/p>\n Sea salt and freshly ground pepper<\/p>\n Aromatic vegetable garnish (carrots, onions, leeks\u2026)<\/p>\n \u00bd L white stock<\/p>\n \u00bc L red wine<\/p>\n 30 g foie gras<\/p>\n 2 shallots<\/p>\n 30 g lard<\/p>\n 30 g farm pork belly<\/p>\n Cognac<\/p>\n Chicken:<\/span><\/p>\n Chop the herbs, nuts and raisins, then knead into the butter. Add salt and pepper.<\/p>\n Keep on one side.<\/p>\n Clean and flame the chicken, reserving the giblets. Make small incisions in the skin of the breasts and thighs and slide the butter mixture under the skin.<\/p>\n Rub the whole of the chicken with the rest of the butter, then brown on all sides in a cast-iron pan.<\/p>\n Season with salt and pepper and finish in a hot oven for 30 min. Leave to rest.<\/p>\n Remove the thighs and breasts and keep warm.<\/p>\n Crush the carcass and brown it on a high heat in the same pan. Add the aromatic vegetable garnish, brown well, then deglaze with the wine and reduce by half. Moisten with white stock and then again reduce by half.<\/p>\n Filter the jus, add a knob of butter, correct the seasoning and then keep warm.<\/p>\n Giblets:<\/span><\/p>\n In a pan, brown the giblets with the foie gras, the lard, the pork belly and the shallots.<\/p>\n Flame with Cognac, reduce, then pass through the mincer to obtain a fine stuffing.<\/p>\n Spread generously on small pieces of bread, then reserve.<\/p>\n Presentation:<\/span><\/p>\n Pass the bread pieces under the grill. On a hot serving plate, place a piece of chicken, add some sauce, and then a piece of the bread.<\/p>\n Serve the rest of the jus in a sauce boat.<\/p>\n To accompany this dish, a creamy gratin dauphinois will be appreciated and, according to the season, some early autumn mushrooms would also go well.<\/p>\n","protected":false},"excerpt":{"rendered":" Young \u201cFaverolles\u201d chicken from Vertessec with herb and nut butter <\/p>\n","protected":false},"author":3,"featured_media":2545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"acf":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n\t\n\t\n