CASSOLETTE OF CHICKEN
BY CHEF JEROME SERRES
Serves 4 | Preparation 30 mins Cooking 2 hrs
INGREDIENTS |
- 2 kg organic chicken
- 300g cepe (French mushrooms)
- 10g dried Porcini mushrooms
- 400g carrots
- 50g butter
- 10g salt
- 5g white pepper
- 2L red wine
- 250g white onions
- 50g fresh garlic
- 5g peppercorns
- 200g leeks
- 15g bay leaves
- 2L demi-glace (brown sauce)
- 400g organic potatoes
- 150 ml olive oil
- 100g whole lemon
- 100g whole orange
PREPARATION |
1. Cut the chicken into 6 pieces.
2. Brown the meat in a pan with olive oil.
3. Clean the vegetables and cut into 3 cm long pieces.
4. Soak the dried Porcini mushrooms in water to rehydrate. Cut the cepe into two. Add onions to the chicken and sauté for 5 minutes. Add the carrots, leeks, dried mushrooms and the potatoes to the cepe. Add the spices, orange zest and lemon.
5. Cover with wine. Reduce by half. Add the meat broth.
6. Cook covered for 2 hours.
