List of ingredients
8 small carrots
1 green zucchini, chopped
1 yellow zucchini, chopped
400 g turnips, peeled and diced
2 potatoes, peeled and diced
A half bottle of Chablis
1 onion, chopped
1 shallot, chopped
1 bouquet garni
6 knobs butter
1 tablespoon flour
1 dl heavy cream
60 g of butter
2 tsp sugar
2 tb heavy cream
Salt and pepper
Chablis Premier Cru
Serve with a Chablis Premier Cru that has had time age several years, preferably from the right bank of the Serein.
The dish has quite a powerful aromatic potential marked by the chicken. It calls for a wine that has had time to mature, with both mineral and developed fruit aromas. A Chablis Premier Cru will give length to this dish, and bring an interesting salty note.
Cut the chicken into 8 pieces and cover in salt and pepper.
Fry the onion in a large pot with 4 tablespoons of olive oil and 3 knobs of butter. After 10 minutes on low heat, add the chicken, salt and pepper, and brown the pieces with the skin on. Remove the pieces of chicken and discard the skin.
Put 2 knobs of butter in the pan and add the shallot. Saute for 4-5 minutes. Add the chicken and sauté for 3 minutes.
Pour in the Chablis, 2 glasses of water, salt, pepper and the bouquet garni.
Bring to the boil and cook over medium heat for 10 minutes. Then, remove the chicken and set aside.
Remove the bouquet garni.
Reduce the broth by turning the heat on high and boiling down for 10 minutes.
Once it has reduced, add a tablespoon of flour and a dl of heavy cream. Beat with a whisk and let simmer for 3 minutes.
Over a saucepan, strain the sauce through a sieve.
Peel and wash the carrots.
Shorten top, leaving only 2 centimeters of leaves.
Place the carrots next to one another in a saucepan. Add 60 g butter, a pinch of salt and the sugar.
Add enough water to just cover the carrots.
Bring to the boil and simmer over low heat until complete evaporation of the water. Towards the end, shake the pan in a circular motion so that the butter coats the carrots and the glaze is bright and uniform.
Tip: Check if the carrots are cooked by poking the heart of a carrot with a knife. If they are cooking and that there is still liquid in the pan, turn the heat on high and boil down.
Place the zucchini in a sauce pan full of water. Bring to the boil and then simmer slowly for 10-12 minutes.
Place the turnips and potatoes in a saucepan full of water water with a pinch of salt. Bring to the boil. Cover the pot and simmer for 20 minutes, then drain. Puree vegetables and add a knob of butter, salt and pepper. Add the cream. Keep warm.
To serve, place a little puree in a plate and cover in sauce. Then add two pieces of chicken, and place the carrots and zucchini around them. Sprinkle with chives, and put a little sea salt on the edge of the plate.