Chicken Sautéed with Moulin-à-Vent Wine
By corlear
Poulet de Bresse Sauté au Moulin-à-Vent
Preparation: 10 mins.
Cooking: 50 mins.
- 4
0/5
(0 Votes)
Ingredients
- 3 1/2 lb chicken
- salt
- pepper
- 3 tbsp. (1 1/2 oz) butter
- 4 shallots
- 1 bottle Moulin-à-Vent
- bouquet garni
- 12 large mushrooms
- chicken blood
Preparation
Step 1
Choose a fine chicken and cut it in 8 pieces; season the pieces with salt and pepper.
Melt the butter in a heavy roasting pan; add the shallots, cut in thin slices, and cook for a few minutes. Then add the pieces of chicken and brown quickly on all sides.
Pour in the Moulin-à-Vent to cover. Add the bouquet garni and place the roasting pan, covered, in a medium oven for 30 minutes.
Remove from the oven. Strain the sauce, add thin slices of pre-cooked mushrooms and place over a low flame. Thicken with chicken blood.
Serve the chicken and sauce together in a serving dish.