Suzanne’s Recipe 28 2014 – Poulet au Roquefort
This weekend I hosted a “gourmet” lunch. Each one of us makes part of the meal with a dish that we have never made before. We pair each dish with 3 wines which we blind taste to see the wine that pairs best. The recipe that I chose comes from my favourite cook book, Good French Cooking by Mapie de Toulouse –Lautrec, this is a constant source of interesting recipes. This week’s recipe is a chicken stuffed with Roquefort and Duck liver mousse and poached in Chardonnay. The flavour was absolutely amazing. I served the chicken with potatoes roasted in duck fat and mushrooms cooked in butter. We tried a Chardonnay, Rose and Red wine with the dish, the Chardonnay was the best pairing. Bouchard Pere et Fils create a lovely Chardonnay wine: “les Clous” from Mersault, a little town in the Cote d’Or region of Beaune, in the province of Burgundy. Some of the finest Chardonnay wines are found in this region. This particular wine has an aroma of fruit and flowers and is made in a typically subtle French style.
- 1 fresh chicken 2kg
- 100g Roquefort from the French Market shop
- 100g Mousse de foie de canard (duck liver mousse) from the French Market shop
- 50g sultanas
- 3 to 4 slices of dry white bread
- 175ml milk
- 100g butter
- 4 tablespoons Cognac from the French Market shop
- 175ml chardonnay or champagne
- 175ml thick cream
- 2 kg potoes – 4 tablespoons Duck fat from the French Market shop – 500g button mushrooms
- 2 Bottles of Bouchard Pere et Fils Mersault ‘Les Clous” 2012 from the French Market shop
- Soak the sultanas in the Cognac for at least 1 hour or longer.
- Take chicken and remove gizzards, wash and pat the chicken dry with some paper towel.
- Pour the milk into a desert bowl, break up the slices of white bread and soak them in the milk. Squeeze out the bread with your fingers until it is a mush and put in a large mixing bowl.
- Add the Roquefort, Duck liver mousse and half the sultanas, mix this all up with your fingers to form a thick stuffing mixture.
- Push the mixture into the hollow of the chicken.
- Once the chicken cavity is full, either sew up the opening or use skewers to close the opening.
- Melt half the butter in a large heavy based saucepan. Place the chicken, breast-side down and fry in the butter until golden, turn oven and fry for a few minutes.
- Drain off the Cognac from the sultanas and pour over the chicken, light carefully with a match. Beware – do not have your overhead extractor on as the flames can be high at first.
- Once the flames subside, add the wine, some salt and pepper to taste and cover with a lid. Simmer over a low heat for about 2 hours
- Preheat oven to 180 degrees C. Add the duck fat to a baking tray and place in the oven to heat up.
- Boil the potatoes for 20 minutes.
- Drain the potatoes and add carefully to the hot duck fat in the baking tray.
- Cook the potatoes for 1 hour turning from time to time.
- Brush off any dirt from the mushrooms and slice in half.
- Melt the other half of the butter in a pan and add the mushrooms. Turn and cook in the butter until soft.
- Once cooked, remove the whole chicken very carefully from the sauce as it can easily fall apart, place on a warm carving platter and keep warm.
- Add the thick cream to the cooking juice in the saucepan plus the other half of the sultamas and stir until thick.
- Serve the chicken with the thick cream sauce, accompanied by the roast potatoes and sauteed mushrooms.
I recommend pairing this Chicken dish with a Bouchard Pere et Fils “Mersault Les Clous 2012” from Burgundy.