Chicken Stew - Pau Pyrenees, France

La Poule au Pot  (Chicken Stew)
           by
le Chef Loic Ripamonti

Disjoint the chicken from the back, if need be, ask your butcher or poultry vendor to do it.
Add salt ans pepper

Mix the sausage meat, ground meat, shallots, onion, garlic, parsley, tarragon, breadcrumbs (that you will have previously soaked in a little milk and seasoned to your taste).

Cover the chicken with this, and place the foie gras flat, then roll it.  Place the rolled foie gras in a hand towel, tighten it, and then tie each end with 5 to 6 knots. Chill in the refrigerator.

Preparation  takes about 30 minutes.

Prepare the chicken stock with the rest of the chicken, carrots, onions, leek, a sliced garlic head, laurel, thyme, chicken fat and cloves that you will have been pinned in an onion and 3 litres of water.
Leave to simmer for 1h30 then sift.

You can prepare the chicken stock the day before and keep it in the refrigerator.

Cook the chicken in stock by maintaining a slight boil for 1h30


Riz au gras  ( 5 min preparation time)

Cook onion and lard fat with butter, pearl the rice and add chicken stock in the amount equal to twice the content  of rice and cook in the oven adding the garlic and mixed herbs, leave in oven for 20mn
at 200C, then lightly shell.

Side  (20 - 30 min preparation)

Peel the butternut and white celery, cut in 1 cm cubes and cook stove top in butter.  Then add chicken stock till it covers the cubed and let simmer .  Whip in butter and season.  Cut the beets in cube, warm
and season with olive oil and balsamic vinegar.

Supreme Sauce  (30 minutes preparation)

Prepare a "roux" with 70g of melted butter and 70g of flour.  Cook the onion with 10g of butter and
the lard fat cut in cubes and cover with the stock, leave to simmer on a low heat, cream and add the rest
of the butter and sift.  Adjust seasoning and thicken with the cold "roux"

Finishing and Presentation

Lay the sauce in the bottom of the plate, then place a slice of stuffed chicken of 2 cm thick and decoratively place the vegetables around it.  Serve rice separately.

Bon Appetit !