Pot chicken, chicken sauce and pilaf rice by Cyril Lignac

Other · Total time : 3 h 45 · Prep : 25 min · Cook : 3 h 20 · 4 servings

Allergens : Gluten, Milk

Ingredients

For 4 servings

1 1 Farmers' chicken
4 4 Navet(s)
2 2 Mini leeks cooked in salt water
2 2 Two onions
2 2 Clous de clous de clofle
1 1 Bouillon Bouquet Garni
Salt
Pepper
40 g 40 g White flour
50 g 50 g Butter
50 cl 50 cl Poultry broth
20 cl 20 cl Thick fresh cream
1 c. à soupe 1 tbsp. Lemon juice
1 1 Egg yellow(s)
250 g 250 g Rice
1 1 Shallots
50 cl 50 cl Chicken broth
1 c. à soupe 1 tbsp Olive oil
Fine salt

Method

1.Preheating of oven and preparation of ingredients
2.Preheat the oven to 180°C to anticipate the cooking of pilaf rice. Meanwhile, prepare all the ingredients to work more calmly. Peel the turnips and onions, then sting the onions with the cloves. Rinse the farmer chicken if necessary, trim it slightly, then keep the garnished bouquet, butter, flour, cream, lemon, egg yolk and rice at hand.
3.Watering chicken
4.Place the farmer chicken in a large pot, then cover it widely with cold water. Add a first pinch of salt if desired, without too much seasoning at this stage. Gently bring to a boil over medium heat. This gradual rise in temperature allows us to start the extraction of impurities and to prepare a cleaner broth for the rest of the recipe.
5.Crushing of broth
6.When the water starts to simmer and boil, carefully remove the foam that goes up to the surface with a skimmer or a large spoon. Take the time to thoroughly clean the liquid surface for several minutes. This step is important to get a sharper cooking, a lighter broth and a finer chicken sauce.
7.Change in cooking water
8.Once the chicken is foamed, gently remove it from the pot and discard the first cooking water. Rinse the pot quickly to remove the deposits, then put the chicken inside. Cover again clean cold water. This water change helps to get a more neat pot chicken, with a more pleasant broth in the mouth and visually clearer.
9.Adding spices and vegetables
10.Add the turnips, the onions with clove nails and the bouquet to the pot. Season with salt and pepper. If the mini-pinks are already cooked with salted water, keep them for the end so that they do not break out during long cooking. Wear the heat again, then lower the heat to maintain a smooth and regular cooking.
11.Pot chicken long cooking
12.Cook chicken and vegetables covered or very slightly uncovered for about 2 hours with little simmering, regularly monitoring. Scum again if necessary during cooking. Check that the poultry becomes very tender and that the vegetables are cooked without being puréeed. At the end of the cooking, add the mini-pinks to warm them gently.
13.Preparation of shallot and rice
14.While the poultry finish its cooking, peel and thinly slice the shallot. Heat the olive oil with the 20 g of butter in a pan or a frying pan. Add the shallot and sweat for a few minutes without staining. Then pour the rice, mix thoroughly to coat each grain of fat well and toss it lightly.
15.Bake pilaf rice
16.Pour the 50 cl chicken broth over the hot rice, then salt slightly if the broth is not already well seasoned. Mix one last time, cover with a lid or sheet of baking paper and then a sheet of aluminium if necessary, and bake for 25 minutes at 180°C. At the exit of the oven, let stand for a few minutes before degreasing gently.
17.Preparation of red for chicken sauce
18.In a saucepan, melt the 50 g butter over low to medium heat. Add the 40 g of flour at once, then mix immediately with the whip or spatula to form a homogeneous red. Cook this mixture for a few moments without colouring it. You must obtain a smooth, supple and slightly sparkling base, ready to receive the broth.
19.Mounting of the broth sauce
20.Take 50 cl of hot cooking broth, ideally filtered to remove small deposits. Gradually pour it on the red, whisk constantly to avoid lumps. Let thicken for a few minutes on low heat until you get a supple sauce. The texture must remain elegant and non-compact, as the cream and the egg yolk will further enrich.
21.Finishing of chicken sauce
22.Add the thick fresh cream to the sauce, then mix thoroughly. In a bowl, untie the egg yolk with the lemon juice, then add the mixture out of the heat or on very low heat to prevent the egg from coagulating. Season with salt and pepper. The sauce must be smooth, slightly lemony and very smooth on the palate.
23.Cut the chicken and place the dish
24.Gently remove the chicken from the pot and let it cool for a few moments to facilitate cutting. Separate the pieces in a clear manner, then put them in a large serving dish with turnips, onions and mini-pinks. Keep some hot broth aside if you want to keep the whole well mellow until the moment of service.
25.Pot chicken dressing
26.Serve the chicken pieces accompanied by warm vegetables, with the pilaf rice presented separately or moulded in a small bowl for a more neat rendering. Offer the chicken sauce as a sausage or lightly cover the poultry at the last moment. You get a generous, comforting and complete family dish, faithful to the spirit of friendly home cooking.