This recipe is the art of Multi Michelin Chef de Cuisine Jean Michel Carrette.
It is one of my Mom in Law´s fave dishes to prepare and relatively simple as well .. and no daunting escapades to hunt ingredients ..
1.5 Kilos chicken butchered in quarters.
1 medium sized onion
50 cl. of Dry White Wine ( The wine used at the restaurant was Jura Vin Jaune however, one can sub Fino Dry White Sherry from Jerez de La Frontera )
1.8 Litres of Home made chicken stock
150 ml. Single cream
100 grams of dehydrated morel or similar mushrooms (black trumphets or Portabello )
1 tablespoon of unbleached Bio flour
1 radish ( Golden )
A handful of mustard field greens
A handful of Marigold or similar flowers
1 cc. Cider Vinegar
Assorted seasonal veggies: Parnsips, Carrots, Potatoes of choice etcetra ..
1 " Bouquet Garni "
Salt and black freshly ground pepper to taste
1 Bay leaf
How To´s ..
1) Finely dice the onion ..
2) Flour Dust the quarters of chicken ..
3) Brown the onions in French Evoo and the chicken together in a large casserole ..
4) Add the chicken stock and the rest of the ingredients, including the minced field greens ( not the veggies ) and simmer on a low slow flame one hour and 15 minutes covered ..
5) Now remove the chicken from the casserole and allow the broth to reduce and thicken.
6) Add the cream and season and gently pour 3 large shot glasses of Sherry or White wine into the casserole ..
7) Add the Mushrooms and the Chicken back to the casserole ..
8) Simmer just very lightly until all the flavors are combined and sauce as thickened ..
9) Peel and cook each veggie independently "al dente" in salted wáter ..
10) Now, sauté the veggies in French butter or similar 82% butterfat, with a couple of large soup spoons of the chicken stock .. Place the petals of the flowers in this mixture and just let them get a bit warm, 1 minute or so .. When tender, drain and season ..
11) Plate the chicken as your "leading actor" and serve the veggies lightly sprinkled around the star of the plate ..
Serve with a Dry White Wine .. and crusty rustic bread ..
It is one of my Mom in Law´s fave dishes to prepare and relatively simple as well .. and no daunting escapades to hunt ingredients ..
1.5 Kilos chicken butchered in quarters.
1 medium sized onion
50 cl. of Dry White Wine ( The wine used at the restaurant was Jura Vin Jaune however, one can sub Fino Dry White Sherry from Jerez de La Frontera )
1.8 Litres of Home made chicken stock
150 ml. Single cream
100 grams of dehydrated morel or similar mushrooms (black trumphets or Portabello )
1 tablespoon of unbleached Bio flour
1 radish ( Golden )
A handful of mustard field greens
A handful of Marigold or similar flowers
1 cc. Cider Vinegar
Assorted seasonal veggies: Parnsips, Carrots, Potatoes of choice etcetra ..
1 " Bouquet Garni "
Salt and black freshly ground pepper to taste
1 Bay leaf
How To´s ..
1) Finely dice the onion ..
2) Flour Dust the quarters of chicken ..
3) Brown the onions in French Evoo and the chicken together in a large casserole ..
4) Add the chicken stock and the rest of the ingredients, including the minced field greens ( not the veggies ) and simmer on a low slow flame one hour and 15 minutes covered ..
5) Now remove the chicken from the casserole and allow the broth to reduce and thicken.
6) Add the cream and season and gently pour 3 large shot glasses of Sherry or White wine into the casserole ..
7) Add the Mushrooms and the Chicken back to the casserole ..
8) Simmer just very lightly until all the flavors are combined and sauce as thickened ..
9) Peel and cook each veggie independently "al dente" in salted wáter ..
10) Now, sauté the veggies in French butter or similar 82% butterfat, with a couple of large soup spoons of the chicken stock .. Place the petals of the flowers in this mixture and just let them get a bit warm, 1 minute or so .. When tender, drain and season ..
11) Plate the chicken as your "leading actor" and serve the veggies lightly sprinkled around the star of the plate ..
Serve with a Dry White Wine .. and crusty rustic bread ..
