Season Chicken with Fleur de Sel and White Pepper.
In a large pot or Dutch oven, melt 3 tbsp Butter over medium-high heat. Brown Chicken in batches, then set aside.
In a separate saucepan, clarify remaining 3 tbsp Butter. Sauté Shallot and Garlic until translucent, about 3 minutes.
Add Heirloom Carrots and Fingerling Potatoes and cook for another 5 minutes.
Stir in All-Purpose Flour and cook for 1 minute, creating a roux.
Gradually whisk in Homemade Chicken Stock until smooth. Bring to a simmer. Add Dry Madeira Wine.
Return Chicken to the pot. Add Wild Chanterelle Mushrooms, Thyme, and Rosemary. Simmer for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
Remove from heat and gently stir in Crème Fraîche. Add Asparagus and heat through. Serve immediately.
Ingredients
6
2 lbs900 gOrganic Free-Range Chicken-cut into 1-inch pieces
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper-freshly ground
1 cup140 gWild Chanterelle Mushrooms-cleaned and trimmed
1 cup150 gHeirloom Carrots-peeled and cut into brunoise
1 cup150 gFingerling Potatoes-halved
1/2 cup75 gAsparagus-trimmed and cut into 1-inch pieces
11Shallot-finely minced
4 cloves12 gGarlic-minced
6 tbsp90 mLUnsalted European-Style Butter
1/4 cup30 gAll-Purpose Flour
4 cups960 mLHomemade Chicken Stock
1/2 cup120 mLCrème Fraîche
1/4 cup60 mLDry Madeira Wine
1 tbsp15 mLFresh Thyme Leaves
1/2 tsp2.5 mLFresh Rosemary-finely chopped
Equipment
Large pot or Dutch oven
Saucepan
Cutting board
Knife
Whisk
Instructions
Season Chicken with Fleur de Sel and White Pepper.
In a large pot or Dutch oven, melt 3 tbsp Butter over medium-high heat. Brown Chicken in batches, then set aside.
In a separate saucepan, clarify remaining 3 tbsp Butter. Sauté Shallot and Garlic until translucent, about 3 minutes.
Add Heirloom Carrots and Fingerling Potatoes and cook for another 5 minutes.
Stir in All-Purpose Flour and cook for 1 minute, creating a roux.
Gradually whisk in Homemade Chicken Stock until smooth. Bring to a simmer. Add Dry Madeira Wine.
Return Chicken to the pot. Add Wild Chanterelle Mushrooms, Thyme, and Rosemary. Simmer for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
Remove from heat and gently stir in Crème Fraîche. Add Asparagus and heat through. Serve immediately.
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