1 h 15 min

Poulet fermier cooked in muscadet

Name: Poulet fermier cooked in muscadet
Cook time: 1 h 15 min
Yield: 4
Ingredients: x 1.00 Chicken Suprême; x 1.00 Muscadet PDO; x 1.00 Limousin Apples PDO; x 1.00 Chard; x 2.00 Figs; Almonds; x 1.00 Leek; salt, pepper, olive oil, bay leaf, thyme, garlic

Are you looking for a good dish for a convivial dinner? David Kelly is there for you!
During the Foodies Challenge he cooked us a farm chicken with muscadet, a nugget!

Ingredients For

Suprem Chicken x 1
Muscadet PDO

x 1 See the article
Limousin Apples PDO

x 1 See the article
Chard x 1
Figs x 2
Almonds
Leek x 1
salt, pepper, olive oil, bay leaf, thyme , garlic

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Preparation

Pre heat the oven to 180c.
Start by braising the leeks in the muscadet wine, Pop the figs and almonds into the oven for 10 minutes on a tray.
Prep your chicken by removing the breasts and the legs, saving the rest for chicken stock.

Pop the chicken skin side down into an oiled hot pan to crisp up that lovely skin, when the skin is crispy turn the chicken pieces over and pour in the muscovado wine and leeks, add a knob of butter and pop into the oven for 8 to 10 minutes. Remove the breasts and pop the legs back in for a few addition minutes with the blette.

Julienne the apples

To serve place piece of the leek and chicken on a plate, add the figs,and blette. Spoon over the cooking liquid remaining from the chicken pan then microplane the almonds over the top!