x

Recipe : **** Rooster In Burgundy Wine With Buttered Noodles

Rooster In Burgundy Wine With Buttered Noodles
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    3 h 50
  • Ready in
    4 h 20
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
Wine

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 roasting chicken
  • 4 garlic cloves
  • salt and freshly ground pepper
  • 3 tablespoons butter
  • 3 tablespoons goose fat
  • 1 large sprig thyme
  • 2 bay leaves
  • 2 tablespoons flour
  • 1 tablespoon minced shallots
  • 1 tablespoon minced chives
  • ½ tablespoons parsley
  • 3 tablespoons melted butter
  • 1 tablespoon heavy cream
  • 300 g smoky bacon
  • 450 g onions
  • 200 g to 250 carrots
  • 100 g caul fat
  • 350 g fresh, flat noodles
  • 500 ml red wine
  • 500 ml chicken broth

  • Recipe preparation steps

  • 1
    Place the bacon in a small sauce pan and cover with cold water. Bring to a boil, drain well, and set aside.
  • 2
    Skin and debone chicken. Reserve liver, tenderloins, and small pieces for sausage. Cut large pieces into 30 g portions. Dice sausage meat into a quarter inch pieces. Mince liver.
  • 3
    Preheat oven to 110°C .
  • 4
    Melt 2 tablespoons butter and 2 tablespoons goose fat in a large oven-proof pan over high heat. Brown the large chicken pieces until golden. Add reserved bacon and sauté a couple of minutes. Add onions, carrots, and garlic. Continue cooking for 2 minutes more. Incorporate the flour into the pan. Add wine and broth. Use more if the meat is not completely covered. Adjust seasoning, add thyme and bay, and bring to a boil. Cover and place in oven for 3 hours.
  • 5
    When cooked, remove meat from sauce pan and reserve. Strain bacon and vegetables from sauce and reserve. Degrease sauce and reduce over high heat by two-thirds until thickened.
  • 6
    Heat 1 tablespoon goose fat in a sauté pan and briefly sauté diced chicken until barely cooked. Remove from heat and add liver. Mix well. Add shallots, chives, parsley, salt, and pepper and mix. Set aside to cool.
  • 7
    Preheat oven to 108°C .
  • 8
    Divide sausage mixture into 6 portions. Wrap each in a 4 to 5" square of caul fat. Melt 1 tablespoon butter in a sauté pan over medium-low heat. Saute sausage patties until brown on both sides. Place pan in oven for 10 minutes to heat all the way through.
  • 9
    Cook noodles in salted water. Drain and mix with butter and cream.
  • 10
    Reheat large chicken pieces in the thickened sauce. Add some of the bacon and vegetable mixture back into the sauce.
  • 11
    Divide large pieces with sauce into 6 portions and plate. Add a sausage patty to each plate. Accompany with noodles.
  • Ready !