Crispy Chicken With Wine And Vegetables With Mousseron Gravy
Crispy Chicken With Wine And Vegetables With Mousseron Gravy
A practical Crispy Chicken With Wine And Vegetables With Mousseron Gravy recipe with measured ingredients and a step-by-step method. Ready in about 60 minutes.
Total time: 60 minutes
Ingredients
- 250G/9Oz Coarse Sea Salt
- 4 Tbsp Chopped Thyme
- 2 Tbsp Chopped Rosemary
- 2 Free-Range Eggs
- 50Ml/2Fl Oz Cold Water
- 200G/7Oz Pasta Type ‘00’ Flour, Plus Extra For Dusting (Available From Most Supermarkets And Delicatessens)
- 1.6Kg/3Lb 8Oz Free-Range Chicken, Legs And Wings Removed (Reserve The Legs And Wings For Use In Another Recipe Of Your Choice)
- 1 Sprig Rosemary
- 1 Sprig Thyme
- 1/2 Lemon
- 1/2 Head Garlic
- Freshly Ground Black Pepper
- 10G/ 1/2Oz Butter
- 10G/ 1/2Oz Butter
- 1 Shallot, Finely Chopped
- 75G/3Oz Fresh Peas, Out Of Their Pods
- 75G/3Oz Fresh Broad Beans, Out Of Their Pods, Outer Membranes Removed
- 50G/2Oz Mousseron Mushrooms, Cleaned
- 110Ml/4Fl Oz Sauternes Wine
- 50Ml/2Fl Oz Chardonnay Vinegar
- 175Ml/6Fl Oz Chicken Stock
- 1 Tbsp Creme Fraiche
- Salt And Freshly Ground Black Pepper
- 2 Tbsp Roughly Chopped Chervil
Method
- Preheat oven to 375
- Mix all ingredients together and refrigerate till needed.
- Mix the flour and salt together, add to the flour mixture, gradually pour in the eggs to make a thick paste, stir for 1 minute. Cover and refrigerate until ready to cook.
- Put the chicken legs in the oven for 20 minutes. At the 30 minute mark remove from the oven and let stand.
- Heat a saute pan with 2tbs butter and saute the chicken legs for a couple minutes on each side. Set aside.
- Remove the chicken to a baking tray and let rest for 10 minutes.
- Turn heat down to 375, add butter to the pan and continue to cook for another 5 minutes, allowing it to melt but still a bit crunchy.
- Add the shallots, peas, beans, and mousseron and continue to cook until vegetables begin to wilt.
- Turn down to medium heat, add the wine, vinegar and chicken stock. Bring to a boil and cook for another 30 seconds, turn off heat, add creme fraiche, whisk to combine.
- Season with salt and pepper.
- Garnish with chervil and serve with chicken gravy