Chicken Sautéed with Moulin-à-Vent Wine

By corlear

Poulet de Bresse Sauté au Moulin-à-Vent

Preparation: 10 mins.
Cooking: 50 mins.

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

Details

Servings 4

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.